These are NOT healthy. But these are oh-so-tasty! I’ve posted the recipe before, but it was kind of buried and I didn’t have a picture. Here’s a picture!
I make these often. It’s a great freezer-friendly recipe. I’ll make up a small batch, put them in a glass dish, cover with foil, cover with saran wrap, then put the pan lid on, then freeze. All before I cook them. Pull out a day or two before you’re going to devour them, then bake as directed, but add 20 minutes or so to the baking time.
For just the 2 of us, I often make in 2 8×8 in pans – freeze one for later and cook the other for dinner. If you want to make them all, use a 9×13 pan.
Chicken Enchiladas:
2-3 cups cooked chicken (chopped)
2 cups cheddar cheese (shredded)
4 ounce can green chiles (chopped)
8 (10 in) soft flour tortillas
½ cup onion or celery (chopped)
2 cans cream of chicken soup
1 cup sour cream
In bowl #1, mix chicken, onion and/or celery and 1 cup cheese.
In bowl #2, mix soups, chiles, and sour cream.
Spread ½ of the sauce mixture in bottom of 9×13 pan. Divide chicken mixture between the 8 tortillas, roll up each one and place on top of sauce mixture.
Cover rolled tortillas with remaining sauce mixture. Bake at 350 for 30 minutes or until bubbly.
Sprinkle remaining cheese on top and bake for 5 more minutes.
Serve with a side of rice.
