We tried a new enchilada recipe last night and according to the ‘in house critics’, it’s a keeper! So, I thought I would share it – believe it or not, this is the actual name of the recipe:
Easiest Enchiladas Ever!
2 cans cream of chicken soup 1 small can enchilada sauce
1 1/4 c. chicken broth 3-4 boiled chicken breasts, chopped
3 green onions, chopped 1 lb. Shredded cheddar or jack cheese
1/2 c. sour cream 8 oz. salsa
8-10 flour tortillas
Spray a 9×13 inch pan with Pam. Combine soup, broth, onions, and sour cream. Set aside. Dip one side of tortilla in enchilada sauce and sprinkle with chicken and cheese. Roll tortilla up and place in pan. Do that with all the tortillas until there’s no more room or you run out of tortillas. Pour cream sauce mixture over. Sprinkle with any remaining cheese. Dollop with salsa. Bake at 350* for 30 minutes.
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