Everyone asks me for my Chicken Enchilada recipe so I am going to attempt to document it. I don't measure anything when I make it so this might need to be tweaked a bit... here goes!!
3-4 chicken breasts
1 large can Cream of Chicken soup
1 to 1 1/2 cups sour cream
Taco Seasoning
Shredded Cheddar Cheese
Burrito size tortillas
Boil chicken until cooked all the way through (about 20 minutes). Once it is cooled, shred chicken. In a medium bowl mix soup, sour cream and taco seasoning. Add as much or as little seasoning as you want. At this point I usually sample the soup mix to see if I like the taste. It should be a good mix of soup and sour cream mix.
To assemble the enchilada: place a large spoonful of the soup mixture on the tortilla. I make a line in the middle of the tortilla. Next, place a handful of shredded chicken on top of soup mix. Top with a handful of cheese. Wrap your enchilada up. I fold in the sides then roll it shut.
Pan: Prepare a 9x13 pan by spraying the bottom. I like to spread a little of the soup mix on the bottom in place of the spray. Line the pan with the enchiladas until full. Take remaining soup mix and spread on the top then cover with cheese. If you don't want it super creamy you can cut the amount of soup mix used.
Bake at 325 for about 35 minutes or until hot all the way through. Serve with sour cream.
Note: These are even better the next day left over and also freeze very well!!
Next time I make them I'll add a photo.
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