Are you ready? I'm about to share with you one of my family's favorite recipes. We had it at least once a month. We served it to company several times. We took it to all the potlucks. Why? It's just that good.
These chicken enchiladas are easy to make and don't take that long either - they are the perfect quick dinner! First, you mix together shredded chicken, shredded cheese, and chopped onion.
In a saucepan, heat and stir cream of chicken soup, cream of mushroom soup, sour cream, green chilies, and salt. It doesn't need to cook for a while. Just heat it up well enough that all of the ingredients combine well.
Spread a small amount of the soup mixture onto the bottom of a greased casserole dish. Then, steam some corn tortillas so that they bend without breaking (I just wrap mine in a damp paper towel and microwave for a few seconds).
Fill each corn tortilla with 1/4 to 1/3 cup of chicken mixture and roll up.
Place the wrapped tortillas in the casserole dish.
Pour the remaining soup mixture over the top, making sure to cover each enchilada.
You can leave it like it is or top it with additional cheese and onions.
Bake for 40-50 minutes and then serve! We love it with a side of Mexican rice and black beans. The sauce is to die for!
Sour Cream Chicken Enchiladas
12 corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup sour cream
4 oz. chopped green chilies
1/2 cup onion, chopped
1/2 t. salt
2 cups chicken, chopped
2 cups grated cheddar
Combine soups, sour cream, green chilies, and salt. Heat and stir until smooth. Mix cheese, onion, and chicken. Steam tortillas to soften, and place chicken mixture across center of tortilla. Roll and place seam side down in casserole dish. (To prevent tortillas from being hard, spray dish with cooking spray and then pour a little of the soup mixture on the bottom.) Pour soup mixture over enchiladas. Sprinkle with additional cheese and onion if desired. Bake at 350 degrees for 40 to 50 minutes.