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Super Easy Chicken Enchiladas
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Description
I had leftover chicken and corn tortillas that were just begging to be made into enchiladas. Only one problem – I didn’t have anything to make the sauce, or so I thought. But I raided my pantry and came up with this simple recipe that has become a favorite.
Ingredients
- 12 whole Corn Tortillas
- 2 cups Cooked, Shredded Chicken (I've Used Rotisserie Or Even Canned Chicken When I Don't Have Leftovers Or The Time To Cook Chicken)
- 2 cups Shredded Monterey Jack Cheese, Divided
- 1 can Cream Of Chicken Soup (I Generally Use The Low-fat, Low-sodium Variety)
- 1 can (4 Oz.) Diced Green Chiles
- 2 Tablespoons Milk
- Salt And Pepper, to taste
Preparation
Preheat oven to 350 degrees. Spray a 9 x 10 pan or other large casserole dish with cooking spray.
Put the can of soup and can of green chiles into a blender and add 2 tablespoons of milk. Blend until smooth consistency. Set sauce mix aside.
Place chicken in bowl and season with salt and pepper to taste (I’ve added garlic, cumin, or even chili powder before; just season however you like). Mix in 1 cup of shredded cheese until well distributed.
Now warm tortillas in the microwave for 20-30 seconds to make them more pliable and easy to roll. Take one tortilla and place 1-2 tablespoons of chicken mixture in the center. Roll up and place seam side down into pan. Repeat with each tortilla until you have filled them all and place them in the pan.
Cover the enchiladas with the green chile sauce and the top with remaining cup of shredded cheese. Cover pan with foil and bake at 350 degrees for approximately 30 minutes.
Can be served with sour cream, salsa, or pico de gallo on top! Yum!
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