I have nothing against traditional (red sauce) enchiladas. I make and eat those too. It’s just that these are sooo much yummier and it’s one of the first recipes I called my mom for when I moved out on my own. They’re a lot easier than I ever imagined!
- Mix: can of cream of chicken soup, 1 1/2 cups sour cream, splash of milk, a nice pinch of salt and pepper into bowl. this is the base of sauce.
- put a little (enough to barely cover) in bottom of pan. Then heat some oil on stove and dip corn tortillas in one at a time until soft. Ever tried to roll cold, dry corn tortillas? yeah, that doesn’t work. Trust me on the oil heating!!
- Fill tortillas with chicken (breast- pre-cooked and sliced/chunked), cheese (cheddar or taco mix), a small dollop of the sauce mentioned above, and roll up nice and tight. Then put in pan until full.
- Add 1/2 cup milk or so to sauce and mix. Then pour over top spreading evenly and top with generous amount of cheese. Bake at 350 until the top starts getting golden brown.
Note: you can totally do this a day ahead and keep in fridge.
You’ll need:
- 1 can cream of chicken soup
- milk
- sour cream
- salt & pepper
- Chicken breast (cooked and sliced)
- corn tortillas
- oil (for heating tortillas)
- cheese
- OPTIONAL: Chilies for sauce or to put inside enchiladas. Jason likes jalapenos, my mom likes green chilies, I prefer NONE.