Chicken Enchiladas from Mique of 30 Handmade Days…
I loved the food that I grew up on. We had home cooked meals every night. McDonald’s was a luxury. I didn’t really learn to cook until I got married, almost 12 years ago. In college I survived on baked potatoes and pasta with red sauce (freshman 15, what?). When I asked my mom to teach me to cook, she told me to just follow a recipe. By the way, I am now teaching all three of my kids to cook! After the wedding I decided I just had to go for it. Jump in and cook. And guess what? She was sort of right- you just have to follow a recipe. BUT, which recipe to follow? I started with some family favorites. These enchiladas happen to be a family favorite. They are quick and easy but still taste great. And they don’t require a lot of weird ingredients. Although my husband didn’t grow up eating these, he now loves them as well. My daughter requested them for the third year in a row for her birthday dinner.
Ingredients:
3 chicken breast, cooked, shredded
3/4 cup sour cream
1 can cream of chicken soup
1 cup milk
3/4 cup salsa
12 corn tortillas
2 cup shredded cheese
- Mix soup, milk and salsa. Heat in microwave on medium heat, 3 minutes.
- Add sour cream, heat 1 minute.
- Heat tortillas by wrapping 4 at a time in wet paper towel and heating in microwave for 1 1/2 minutes.
- Take 1 tortilla and place in greased 9×13 inch pan.
- Put 1 1/2 tablespoon of chicken, 1 1/2 tablespoon of cheese, 2 tablespoon of soup mix in the middle and roll up placing edge on bottom of pan.
- Reserve about 1 cup soup mix and 1 cup cheese to cover entire casserole.
- Bake at 350ºF for 30-40 minutes or until bubbly. May cover with foil while baking for more moist enchiladas.
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Sounds delicious. I will have to try this one. =D
We finally made them this weekend…ran out of cheese for the top, but still DELICIOUS!