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Next up in my series of Utah Food and Church Lady Food favorites: Creamy Chicken Enchiladas.
This one here is a tried-and-true, through and through favorite. A great way to use up rotisserie chicken. A total family favorite. An ideal way to feed a crowd, and win the "your dish was the first to disappear" at the neighborhood potluck.
Everyone loves this recipe. It's easy to see why. Because it's tasty and SOOO EASY. Check it out:
This is the basic version of what can be an otherwise fancied up recipe. Feel free to toss in fresh-chopped onions, or stir in onion and garlic powder for a little extra za-zing.
Don't like green chilis? Stir in 1/2 cup of tomatillo salsa, instead. Or go spicy with chopped jalapeños.
Keep it simple and serve this recipe up with a side salad. Or pair it with favorite toppings: shredded lettuce, tomatoes, a dollop of sour cream, chopped cilantro are all awesome up top.
And with that, let's get you this recipe. Try it tonight, snap a pick and tag me @cheekykitchen! I'd love to see how this dish cooked up in your kitchen!
Creamy Chicken Enchiladas
Serves 12 | 45 mins
- 1 (10.5 oz) can cream of chicken soup
- 1 1/4 cup water
- 1 cup sour cream
- 1 (4.5 oz) can green chilis
- 2 1/2 cups (about 3 breasts) cooked chicken (I use rotisserie chicken), shredded
- 2-3 cups shredded sharp cheddar
- 12 flour tortillas
- salt and pepper to taste
- nonstick spray
Heat oven to 350ºF.
In a bowl, stir together soup, water, sour cream and green chilis. Salt lightly.
In a second large bowl, stir together 1 cup of this sauce, chicken and 3/4 cup cheese. Spoon chicken mixture into the center of tortillas. Roll up, arrange in 9x13" pan which has been sprayed with nonstick. Pour remaining sauce over the top of the enchiladas. Sprinkle with cheese. Bake for 30-40 minutes, or until cheese is melted and sauce is bubbling around the edges.
Serve and enjoy! We like pairing this with shredded iceberg, sliced tomatoes and avocado.
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