My sweet friend, Cristi, gave me this recipe almost 20 years ago and it is still a huge WIN at our house for dinner! Easy and quick supper for those busy Fall nights!
WHAT YOU'LL NEED:
Chicken breast, cooked and shredded. (you could use rotisserie chicken too!)
1 (22.6 oz) cream of mushroom soup
1 (16 oz) sour cream
1 can chopped green chilis
flour tortillas (about 12)
shredded cheese ( I use Fiesta Blend)
I cook my frozen chicken breasts in my crockpot with a cup of water and cook on low 7-8 hours. When it's time to assemble the enchiladas, my chicken is ready and easily shreds with a fork!
About 30 minutes before you are ready to eat, assemble your enchiladas.
First, mix the sour cream, cream of mushroom soup, and the green chilis in a bowl.
Next, put a little of the sour cream mixture in your tortilla.
I use flour tortillas because those are a favorite for my family. You could use whole wheat tortillas for a healthier option.
Add some of your shredded chicken.
Then roll it and add just a small dab of the sour cream mixture to the edge. Fold the tortilla over and this will help hold it together.
Place in a greased 13 x 9 baking dish.
Repeat until you have used all your chicken. However, keep a little of your sour cream mixture to top off the enchiladas.
I make 5 chicken breasts and this recipe will make about 12 enchiladas.
I use an 8x8 pan as well.
Top the enchiladas with the remainder of your sour cream mixture.
Bake at 350 degrees for 15 minutes or until it starts to bubble.
Top with shredded cheese and bake another 5 minutes until the cheese is melted.
Serve with tortilla chips and guacamole.