Ingredients
-
8
-
2 - 3
-
1
-
1/2
-
1
-
1 - 2
-
1
-
1
-
1
-
-
-
-
-
-
Directions
Super Easy Chicken Enchiladas, I can’t remember which magazine I found this recipe in (I was sitting in a waiting room and scribbled it down on scratch paper) I know that I’ve made some changes from the original recipe, (by making them suiza style and playing around with the ingredients) I have since lost my notes (it’s been quite a few years) I make this by memory only, so tweak this as you see fit I have used Cheddar cheese (my favorite), Mexican cheese blend or Monterey Jack to make this, so you choose your favorite I hope you enjoy this recipe ***You may like to try Recipe #513631 to make this dish***, This was tasty and easy We used homemade cream of soup mix and our own homemade salsa The kids chowed these down
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Steps
|
1
Done
|
Pre-Heat Oven to 350* Degrees F. |
|
2
Done
|
in a Medium Bowl, Stir Together Soup, Sour Cream, Picante Sauce (use Pace Medium) and the Chili Powder. |
|
3
Done
|
in Another Bowl, Mix Together Only 1 Cup of the Sauce Mixture With the Shredded Chicken and 1/2 Cup of the Cheese. |
|
4
Done
|
Warm Tortillas in a Damp Paper Towel For Approx 10 Seconds in the Microwave. |
|
5
Done
|
Lay Tortillas Out and Divide the Chicken Mixture Evenly Among the Tortillas, Running the Filling Down the Center of Each, Roll Up and Lay Them in an 11x8 Baking Dish. |
|
6
Done
|
Pour the Remaining Sauce Mixture Over the Tops of Enchiladas, and Sprinkle With the Other 1/2 Cup of Cheese. |
|
7
Done
|
Cover With Foil and Bake For 30 - 35 Minutes, Remove Foil and Bake an Additional 5 Minutes. |
|
8
Done
|
Remove from Oven, Sprinkle Chopped Tomatoes and Scallion Over the Top of Dish (this Is Optional -- I Leave Both on the Side of the Plate on Top of Some Shredded Lettuce**). Serve With Additional Picante Sauce and Sour Cream at the Table. (**i Like to Line Each Plate With Shredded Lettuce For Color and Texture). |
|
9
Done
|
Enjoy! |
