Chicken Enchiladas . . .It’s what’s for Dinner!

19 Jun

Handy Hubby LOVES Mexican food, but I’m not a huge fan of spicy.  His mo always made what he claims were “the best enchiladas ever”.  Well, I beg to differ!  Being a slightly (ok, extremely) competitive person, I sought out to make a better enchilada.

And here they are!

What you need:

1 can (10 3/4 ounces)  Cream of Chicken Soup

1/3 cup water

1 can (4.5 ounces) chopped green chiles, drained

1 teaspoon chili powder

2 cups shredded cooked chicken

1/2 cup shredded Mexican cheese blend (about 2 ounces)

6 flour tortillas (6-inch), warmed

1/2 finely chopped onion

sour cream

  1. Heat the oven to 400°F.
  2. Stir the soup, water, chiles, onion and chili powder in a medium bowl.
  3. Stir 1 cup soup mixture, chicken and 1/4 cup cheese in a medium bowl.
  4. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Sprinkle with the remaining cheese. Cover the baking dish.
  5. Bake for 30 minutes or until the enchiladas are hot and bubbling.
  6. For a creamier version, reduce the water to 1/4 cup and stir 1/4 cup sour cream into the soup mixture.
  7. Top with sour cream and salsa . . .Ole’

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