I made my chicken enchiladas for my friends and family a lot lately and they've asked that I give them the recipe so I thought I'd just post it so we can get to it any time. ;)
I usually buy a rotisserie chicken from the store and pick the meat off the bones shredding it. I usually have my son do this part. :)
Then I mix the shredded chicken with:
1 (15 oz.) can of Campbell's Cream of Mushroom and Roasted Garlic Soup
1 (15 oz.) can of Campbell's Cream of Chicken and Mushroom Soup
1 (16 oz.) container of Sour Cream
1 (8 oz.) can of El Pato Tomato Sauce (Mexican Hot Style)
1 (8 oz.) can of diced green chilies
1 yellow onion
2 cups of shredded Sharp cheddar cheese
Sometimes I add the shredded mexican style cheese too, depending on my mood.
I soften yellow corn tortillas in hot oil briefly so that they don't get too tough. Next, starting with the chicken mixture, I layer the chicken mixture and the cooked tortillas, (after I've soaked up excess oil with paper towels).
I bake at 375 degrees in a 13x9 dish until it's hot and bubbly, usually around 30-45 minutes. I top it with a little of the remaining shredded cheese and sliced green onions and bake until the cheese is melted.
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