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”.
You can use your favorite melting cheeses that go good with Mexican flavors. Which I don’t really measure. Eyes & hands 😀 Oh & I love using those pre-made rotisserie chickens!
Shredded cheese (Mexican blend, cheddar, monteray jack…) 2
Or more 😉 …
2 cups chopped cooked chicken
* I just shred chicken by hand rustic varied sizes
*1 cup sour cream (*original recipe says 2 cups)
2 cans cream of chicken
1 can (4 ounces) chopped green chilies couple tbs chili powder, cumin, garlic powder, onion 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 water or stock. Get to consistency that’s not real thick…but not too thin where its runny in tortilla.
You CAN use some cheese in mix.
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, and some cheese if putting it on insde, roll, insde seam side down in baking dish, lining them up in a row, spread remaining mix WITHOUT chicken on top, then top with cheese. Obviously we love 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
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