Weeknight Sour Cream and Chicken Enchiladas

Chicken Enchiladas

with sour cream & green chilies 

Recipe Sharing ♡
This recipe is very forgiving and flexible…to your own taste. For instance; I use rotisserie chicken, no tomatoes, NO beans (but any of those would be tasty!)  and we add Chili powder or (I always have) TACO seasoning…couple tbsp.
➻ I double recipe (but not the amount of sour cream or milk).
➻ Also, I’ve made it with & without cheese on inside of enchiladas and/or left it out but put a lot on top. It’s delicious still, either way!
➻ I’ve also found myself making it with what I had in pantry…like 1 can of cream of chicken & 1 can of cream of mushroom…it worked! Still DELICIOUS

And…I don’t warm tortillas first. I skip that step too

 

♡ 😉

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Main St. Cuisine

Let’s get one thing straight before you scroll down to the recipe to read the list of ingredients, if Rick Bayless were reading this post right now he’d probably roll his eyes.  I’m not sure if anywhere in Mexican cooking (I’m talking about authentic Mexican cooking) is Campbell’s cream of chicken soup used for any recipe. Two cans no less.

{It just tastes good.}

I played with this recipe a bit trying to make it easy, satisfying and little more healthy.  You’ll still get that creamy, comforting goodness when it comes out of your oven.  Top it with chopped tomatoes as I did, or any combination of things, like chopped scallions or sliced avocado.  That would make for such a pretty presentation.

Here’s a quick list of what I did:

1.  I poached the chicken with sliced onions, salt and cracked black peppercorns

2. I used a can of organic black…

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