Friday, September 24, 2010


1 package tortillas
1 tablespoon of margarine (or extra virgin olive oil)
1/2 cup chopped onion
1 fresh glove of garlic, minced (or equivalent from a jar)
1- 4 ounce can diced green chiles, drained
1/2 cup sour cream
1- 10 3/4 ounce can condensed cream of chick soup
1 1/2 cups cubed skinless chicken breast
1 cup shredded cheddar cheese
1/4 cup milk

*measurements do not have to be exact :-)

Remove tortillas from fridge and heat oven to 350. Cook chicken with onion and garlic in margarine or olive oil. Stir in chiles, sour cream, and soup. Mix well. Set some sauce aside (without meat). Add 1/2 cup of cheese. Warm tortillas, fill with chicken mixture, and roll. Place seam side down in a sprayed baking dish. Mix reserved sauce with milk and spoon over rolled tortillas. Top with remaining cheese. Bake 30-35 minutes, until cheese is golden and bubbly.

*For beef enchiladas, use burger instead of chicken and enchilada sauce or tomato soup in place of cream of chicken soup.

I often use mild enchilada sauce in place of soup for chicken or beef enchiladas. Given that, I don't add the milk and I reserve enchilada sauce only to top the enchiladas before baking.

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