Or not. Here’s a really EaSy recipe that you can stuff in the freezer time and time again and it’s a crowd pleaser.
This was one of my favorite recipes growing up and then I got married and made it to death and well – apparently my favorites didn’t mean Aaron’s favorites. Ha! So we don’t make this one any more – I over did it. BUT, I made it today. (Sorry, no photos today)
Chicken Enchiladas:
6 chicken breasts, baked and cubed.
2 cans Cr. Mushroom soup
1 pint sour scream
1 small can of diced green chilies
12 flour tortillas (I always get away with more than that … stretch the recipe)
2 Cups grated cheese
Add Cr. Mushroom soup, sour cream and chillies to pan over heat on stove. When combined and heated through add 1 Cup cheese, let melt (stir). Add cubed chicken, stir to incorporate and remove from heat. Put spoonful of sauce in a tortilla, roll up and place in a greased pan (you pick the size or multiple sizes for easiest serving – this whole recipe with fit into a 9X13 with leftovers (so another pan, too)). There’s going to be sauce left over so you just spread that on top of the enchilada’s then sprinkle the other 1 Cup Cheese and bake at 350 for 30 min.
OR put in freezer.
Enjoy!
I’ve never cooked with green chilies… are they hot? is this spicy or does it just add flavor??
Nope, not spicy! Adds flavor I think. But I like a little spice too – so?? I really don’t think it adds any heat though.
sounds scrumptious!
I remember making this recipe with you!! (Or somethig VERY similar) in your mom’s kitchen!!! Ohhhh the memories!!
I remember, too, Jessica š Love those memories.