I'm on a recipe kick this week apparently.
These chicken enchiladas are a major go-to these days. Because they are so easy and quick! Get a load of this easy and cheap dinner. Thanks to my mommy for inspiring most of this recipe! She made similar enchiladas all the time growing up and I loved them!
This recipe I change up. Sometimes I add in sour cream, or corn, or onions, or peppers. Also, if you're a red salsa lover- use that instead of green. You can make it however you want. Preheat the oven to 375 degrees. In a bowl put one can of cooked chicken shredded with a fork. Then add one can of cream of mushroom soup, 1/2 cup of shredded cheese, 1/4 of a diced yellow onion, 12-16 oz. green salsa, 1/4 cup of sour cream, and one can of canned diced green chiles . If I feel like doing sweet enchiladas I pass on the chiles and do 1 can of corn instead. Always know that I guesstimate on the serving sizes. I eyeball everything.
I am gluten intolerant (I often refer to myself as a "glutard" thanks to a term used by a dear friend) So I use corn tortillas but you can use flour or whatever other tortilla you prefer. I take each tortilla and fill it about 1/3 full of the enchilada guts, roll it up, and lay it in a glass 9x13 pan. When all of the guts are gone- this will fill an entire casserole 9x13 pan, I spread sour cream, green salsa, and shredded cheese over the top of the enchiladas. This makes this recipe! Sometimes if I am feeling extra lazy I do a casserole and don't even roll them up into separate enchiladas- I just layer the tortillas with the enchilada guts.
Then you put them in the oven for 35-40 minutes (until ends of the tortillas start to turn golden brown and cheese is cooked.)
My Mikey loves these enchiladas. Anytime I text him a list of dinner options he always chooses these enchiladas and he loves when I do corn. I hope you love them like we do!
RECIPE
corn (16-20) or flour (10) tortillas
1 cup of shredded cheese - separated
1 can of cooked chicken
1 can cream of mushroom soup
jar / bottle of green salsa
1/4 of yellow onion
about 1/2 cup of sour cream separated
optional- 1 can of corn
optional- 1 can of diced green chiles
Preheat the oven to 375. Dump chicken into a mixing bowl shred with a fork. Mix in all other ingredients. Fill about 1/3 of tortilla with enchilada insides and roll. Cover with sour cream, salsa, and cheese. Bake for 30 minutes. Serves 4 to 6 people.