This is a quick chicken enchilada recipe that I came up with using ingredients that I keep in my pantry or freezer. This way, I can throw it together in a hurry. It is so easy and tasty!
Preheat your oven to 400 degrees.
Combine in a small saucepan on low/medium heat the following:
1 can Muir Glen Fire Roasted tomatoes
1 can Campbell’s Reduced Fat Cream of Chicken soup (I’m not a canned food person, but this really works)
1/2 cup sour cream (light or regular)
salt and pepper to taste
Spread half of the hot tomato/soup/sour cream mixture into an 9×13 inch baking dish. Save the rest for the top.
Combine in a saute’ pan the following and cook over medium-high heat until combined and the mushrooms are tender:
1 Tablespoon olive oil
fresh or dehydrated garlic (1-2 cloves)
4 ounces of thinly sliced mushrooms (not necessary, but we love mushrooms)
1-2 cups cut/cubed/cooked chicken (I used leftover Rotisserie chicken that I had in the freezer)
Assemble each enchilada like this:
8 flour tortillas (I used 8 inch)
About 1/4 cup shredded cheese per tortilla (I used Colby-Jack)
Chicken/mushroom mixture
Tightly roll each enchilada and place in baking dish on top of the sauce mixture. When all 8 tortillas are placed tightly into the baking dish, pour the remainder (or less) of the sauce over the enchiladas. Cover with desired amount of grated cheese ( I used about 1/2-3/4 of a cup).
Bake in 400 degree oven for about 25-30 minutes until golden brown and bubbly.
Enjoy!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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Grace on 7.8.2010
Delicious recipe! I didn’t have the tin of tomatoes so I used Rotel instead and it worked out fine! Will definitely be trying this again in the future – it could even become a family staple. I know! THAT good!
yelle66 on 4.28.2010
My kids and I loved this recipe. I changed a few things which kind of makes them not pantry enchiladas, but I didn’t have cream of chicken soup, so I made my own with a roux made with chicken broth. Also, I added a little bit of chili powder and a little salt and used yogurt instead of sour cream just to cut down on the fat. Oh, and I didn’t have fire roasted tomatoes, so I just used regular diced, canned tomatoes. Still great!