These enchiladas...wow! Flour tortillas are stuffed with a delicious chicken filling, cheese, and topped with a creamy green chile sauce...and then topped with more cheese!
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| Optional toppings not shown. |
Chicken Enchiladas with Creamy Green Chile Sauce
2 (10.5 oz.) cans condensed cream of chicken soup
1 (8 oz.) carton sour cream
1 (4 oz.) can chopped green chiles, drained
1 tbsp. butter
1 cup chopped onion (about 1 medium)
1 tbsp. taco seasoning mix
2 cups shredded cooked chicken breast (about 2-3 breasts)
8 (6-inch) flour tortillas
Shredded sharp cheddar cheese
Optional toppings: shredded lettuce, chopped tomatoes, sliced black olives, sour cream,
cilantro, green onions, salsa
Preheat oven to 350 degrees. In a medium bowl, stir together the soup, sour cream, and drained green chiles. Set aside. Melt the butter in a 3 qt. saucepan over medium heat. Add the onion and taco seasoning mix and cook until onion is tender. Stir in the chicken and 2 tablespoons soup mixture.
Spray a 9x13 baker with nonstick cooking spray. Spread a small amount of the soup mixture in the bottom of the baker. Spoon a level 1/4 cup chicken mixture down the center of each tortilla. Sprinkle with desired amount of cheddar cheese. Roll up and place seam-side down into the baking dish. Spoon the remaining soup mixture over the enchiladas and bake at 350 degrees for 30 minutes. Cover with desired amount of cheddar cheese and bake for 5-10 minutes more until cheese melts. Serve with optional toppings.
A good friend gave me a version of this recipe years ago. I've made tweaks to it through the years, until I came up with this final version, which is amazing.
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