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”.
(This is rough guesstimate. Very forgiving recipe; practice to own liking)
You can use your favorite of cheeses that go good with Mexican flavors. Which I don’t really measure. Eyes & hands 😀 Oh & I love using those pre-made rotisserie chickens! I use 1 can cream of mushroom & 1 cream of chicken; it’d work with just 1 kind…whatever is in your pantry.
Shredded cheese (cheddar, monteray jack…) 2-3 cups?
Oh around …
2 cups chopped cooked chicken
* I just shred chicken by hand rustic varied sizes
*1 cup sour cream (*original recipe says 2 cups)
1 can (10-3/4 ounces) condensed cream of mushroom soup & 1 can cream of chicken
1 can (4 ounces) chopped green chilies couple tbs chili powder (or taco seasoning…spicy taco seasoning)
10 flour tortillas
I mix all ingredients minus chicken first, because I set aside small bowl without chicken, for bottom of dish and topping. Then add chicken to larger bowl.
*if too thick (I like to thoroughly coat chicken & that’s about it; not chicken enchilada soup) slightly thin out. You could use milk, water or stock. Get to consistency that’s not real thick (glob-like)…but not too thin where its runny in tortilla.
You CAN use some cheese in mix. 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 ♥
Now it’s WAIT 😀
That’s okay…I can get my laundry off the line.
And my tea ♡
TaaDaa! Done & good