I have had a couple people ask me to post this recipe. I know I have been absent from posting lately,we have been in the process of moving so I haven’t really found the time. Until now! haha! So I hope you enjoy these enchiladas!
Once again, this is a recipe that I kind of just go by what looks right,but I will do my best to give a “close to” discription.Play around with it.
- 2-3 cups shredded chicken
- 1½ cups salsa
- 2 cups shredded Colby and Monterrey jack cheese, separated
- 1 (14 oz) can of Old El Paso Enchilada Sauce.....I have found this is the best brand for this
- about 8 tortillas
- 1 cup sour cream
- ½ can of cream of chicken soup
- In a bowl combine the cooked shredded chicken with salsa and 1¼ to 1½ cups of the shredded cheese. Just depends how cheesy you want the middle to be.
- Next dip a tortilla into the enchilada sauce, making sure every last inch of it is covered and place it in a 9x13 pan. Place desired amount (about ⅛) of the chicken mixture onto the middle of the tortilla, and roll it up. Scoot the tortilla all the way over to the edge of the pan. Repeat for remaining enchiladas. Your filling should spread to about 8 tortillas and your pan should be completely filled.
- For the creamy topping, in a separate bowl, mix 1 cup sour cream with ½ a can of cream of chicken. I like the mixture to be predominately the sour cream, so it should look more white than yellow.
- Spread creamy topping over all the enchiladas. Top with the remaining cheese ( about ½ to ¾ cup cheese).
- Bake at 350 F for 40 minutes.