Family’s Gringo Enchiladas

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We repeat this one often. And “we” means family and friends; everyone likes it. Although…my daughter has to call it something else for my son-in-law to like it…so that he’s not expecting that “enchilada” flavor; he’s Mexican 😉 This is “Gringo Enchiladas”.

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(This is rough guesstimate. Very forgiving recipe; practice to own liking)

Oven-350º-375º

Note-You know you can use your favorite of cheeses that go good with Mexican flavors, right? Which I don’t really measure. Eyes & hands 😀  Oh & I love using those pre-made rotisserie chickens! AND I prefer cream of mushroom soup because it seems to be less “sodium-ee” & that artificial chicken flavoring…but that’s just me. I WILL use what’s in my pantry , so if that’s what I have…no problem.
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Ingredients:

Shredded cheese (cheddar, monteray jack…) 4 cups?
Oh around …
2 cups chopped cooked chicken
* I just shred chicken by hand rustic varied sizes
*1 cups sour cream (*original recipe says 2 cups)
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 can (4 ounces) chopped green chilies
I use taco seasoning.
(Family recipe uses chili powder)
10 flour tortillas

I mix all ingredients minus chicken first, because I set aside small bowl for dish bottom & topping without the chicken. Then add chicken to larger bowl.

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I do thin mine out. You could use milk, water, both or stock. Get to consistency that’s not real thick glob-like, lol…but not too thin where its runny in tortilla.

You CAN use some cheese in mix. But more on top! Just sayin’
We spread a little of mixture from small bowl (without chicken) on bottom of greased 13-in. x 9-in. baking dish, put filling with chicken on tortilla, roll, place in baking dish, lining them up in a row, spread remaining mix WITHOUT chicken on top, then top with cheese.

Put in oven.350º – 375º
We don’t cover.  About 20-25 minutes. Or until top is golden bubbly cheese ♥

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Now it’s WAIT 😀

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That’s okay…I can get my laundry off the line.

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And my tea ♡

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TaaDaa! Done & good

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Good night
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dawns-ad-lib.com®  

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– should’ve drizzled some of sauce acrossed it for pic, but I was in a hurry ;p

I did with leftovers ; D
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😀
Easy Enchilada recipe ~
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*note at bottom

Hope this is easy to follow with my unorganized memory version.
It’s because once you’ve made this a few times, you’ll eyeball it, make do/changes (like heat), it gets super EASY!

And my family REALLY likes it! Thanks to Aunt Carol passing it on ♥ #family ♡

(This is rough guesstimate. Very forgiving recipe; practice to own liking)

Oven-350º-375º

Note-You know you can use your favorite of cheeses that go good with Mexican flavors, right? Which I don’t really measure. Eyes & hands 😀  Oh & I love using those pre-made rotisserie chickens! AND I prefer cream of mushroom soup because it seems to be less “sodium-ee” & that artificial chicken flavoring…but that’s me.

Ingredients:

Shredded cheese (cheddar…

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