I can’t claim this recipe to be one of my own; however, I did want to share it with you all. It was made for me by a friend (thanks Danielle!) when we had Ryan. It was simply delicious and I immediately called for the recipe. We proceeded to make it numerous times over the last few years. It is an easy dish to make and can be done in advance or even made and frozen.
It then became my “meal to the new family” as well. Anytime someone has a baby I immediately whip up a batch of these delicious Cheesy Chicken Enchiladas, cover with tinfoil and through a bow around it along with a little recipe tag so the new family can make it down the road as well. If I happen to forget the recipe card, I know for certain I’ll be receiving a call for the ingredients and directions within a few days.
And there is no day more appropriate to share this recipe with you all than on Cinco de Mayo!
Cheesy Chicken Enchiladas
10 medium tortilla shells
1 can chopped green chilis
1-2 cans enchilada sauce
1/2 cup sour cream
1 can cream of chicken soup
2 cups sharp cheddar cheese (shredded)
1 whole roasted chicken or 3 cooked chicken breasts
If using the whole roasted chicken, remove the chicken from the bone and tear into bite size pieces. I highly recommend using the whole roasted chicken versus the cooked chicken breasts; it turns out much juicier and moist.
Mix chicken, chopped green chilis, sour cream and cream of chicken soup in a large bowl. Add 1 1/2 cups of cheese and mix well.
Pour just enough enchilada sauce to cover the bottom of a 9×13 baking dish.
Pack chicken mix in tortilla shells (not too full; about 2 spoonfuls per shell)
Pack enchiladas tight in baking dish
Pour remaining enchilada sauce on top of enchiladas
Add remaining cheese
Cover with tinfoil and bake at 350 degrees for approximately 35-40 minutes (until hot throughout)
Serve with Spanish rice, corn bread and black beans. And don’t forget the margaritas!!