Ahhh! Today is Tuesday! I am so messed up in my schedule. I'm starting to get it together and I am now writing my Tuesday food post. These enchiladas used to be the only Chicken Enchiladas I would make. My husband loved them, the kids loved them and they are so easy to make. I combined two recipes from a cookbook I got for my High School graduation and made my own version of chicken enchiladas. Although, I know the recipe isn't exclusively mine (I'm sure there are other versions out there) I was pretty proud of the meal I created. Anjie's Chicken Enchiladas 1 can cream of chicken soup 2 cans (5 oz each) Chunk chicken 1 cup shredded cheddar cheese (plus more for the top) 1 can chopped green chilies, drained 1 small onion chopped 1 small can enchilada sauce (or more if you like is saucy!) corn tortillas Preheat oven to 350. Combine first 5 ingredients to make filling. Pour some enchilada sauce in a baking dish enough to cover the bottom. Warm corn tortillas in microwave for approx. 30 seconds or until pliable. OR use a spray bottle of warm water to spray tortillas (just a trick I learned somewhere!) Put approx 1/3 cup filling onto a tortilla and roll up. Place it in the baking dish with the seam side down. Finish rolling enchiladas until filling is all gone. Pour remaining enchilada sauce over the enchiladas and sprinkle with cheese. Cover with foil and bake for 25 minutes. These are really yummy topped with sour cream and chopped olives. OR with Spanish Rice and black beans as a side! Hope you enjoy!
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