Sunday, June 5, 2011

Easy Chicken Enchiladas

I have been trying for YEARS to make enchiladas like you get at restaurants and have FINALLY found a good recipe.  It was actually in a recipe book that I don't like and don't use very much.  Everything that I'd made out of it was made out of a can in the past, so I kind of just put the book away, but with a name like Campbell's Quick and Easy Recipes, you'd sure like to use it for quick and easy sometimes, wouldn't you?

10 oz cooked chicken chunks (I used some frozen chunks I had)
1 1/2 C shredded cheddar
1 can (4 oz) chopped green chiles
1/4 C chopped onion
1 10 oz. can enchilada sauce
8 6" corn tortillas
Shredded lettuce
Sour cream
Diced tomatoes

Combine chicken, 1 C cheese, chiles, and onion.

In the bottom of a 3-quart oblong baking dish, spread 1/2 can of the enchilada sauce.

Fill each tortilla with 1/3 C of the chicken mixture.  Roll up and place seam-side down in baking dish.

Pour the rest of the sauce on top.  Put the extra cheese on top.

Bake at 350 for 25 minutes, or until hot.  Top with lettuce, sour cream, and tomatoes.

I didn't really measure my chicken, so I we actually made a lot more than it said it would make, and I froze some.  I added extra cheese, using both cheddar and mozarella.  The kids actually liked these!

1 comment:

Annie said...

We had these tonight and we really liked them. I think I used two cups of chicken and it made 10. My problem was though that they stuck to the bottom of the pan pretty well and they were a bit dry. Have you had this problem? Or was it just me? We thought they were really good though. Maybe it was just because I had more chicken than iI was supposed to. I did have them uncovered for a while. Did you?