Who's ready for spring? I don't know about you, but I am way past being ready for spring. The weather needs to warm up and quickly! The forecast for the beginning of next week is saying 70 degrees, I sure hope they are right!
Okay enough about the weather. On to cooking. This is another one of my signature dishes. It is requested fairly often by my family. It is quick, and easy. Oh, and it taste fabulous.
Creamy Chicken Enchiladas
2 cups shredded cooked chicken (rotisserie chicken works great)
1 small can tomato sauce
2 tablespoons red chile powder or an enchilada sauce packet
1 can cream of chicken soup
1 can full of milk
1 small can diced green chiles
1/2 cup sour cream
2 cups shredded cheese (whatever you have available is fine)
In a skillet add the chicken, tomato sauce and chile powder or enchilada sauce packet. Stir together and warm over low heat. Take about 8 to 10 tortillas and warm them slightly in the microwave, just long enough to make them pliable. Divide the chicken between all the tortillas. It takes about a heaping 1/2 cup or so for each tortilla. I just fill and roll until I have used all the chicken filling. Place the rolled enchiladas into a greased 9 x 13 inch pan, seams down. They usually fit perfect in rows vertically. For the sauce, place the cream of chicken soup, one can of milk, the sour cream and green chiles in a bowl. Stir together until smooth. Heat in the microwave for 1 minute. Pour over the rolled enchiladas, making sure you cover all of them. I press down a little with the spoon to get it into the nooks and crannies. Sprinkle the shredded cheese over the sauce and bake at 350 degrees until the cheese is melted and bubbly, about 30 minutes. Let sit for a few minutes before serving to allow them to set up. Garnish with more sour cream, sliced black olives, guacamole or any other toppings you like. They are perfectly fine without all the toppings too.
And that is it, easy peasy! I hope you enjoy this dish as much as we do. Happy Spring!
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