Dec 11 2008
Easy Chicken Enchilada Recipe
We don’t have a big crowd for Christmas every year, but when we do our tradition is to have a Mexican cuisine Christmas Eve dinner. The main course is always my chicken enchiladas. Everyone seems to like them and you can make a huge batch rather quickly. Depending on the size of the group for dinner, we may include side dishes of black beans and corn, Spanish rice, salsa and chips, hot flour tortillas, and cheesecake (even though it’s not Mexican, it’s a favorite.
Karen’s Easy Chicken Enchiladas
Ingredients
1 small can Ortega green chilies, diced
1 small onion, diced
1 tablespoon butter
3 cups cooked, diced chicken
2 cups cheddar cheese, shredded
2 cups Monterey Jack cheese, shredded
2 cups sour cream
1 can cream of chicken soup
10 corn or flour tortillas (your preference)
Directions
Preheat oven to 350 degrees.
In a saucepan, sauté the green chilies and onion in butter until the onion is tender, add chicken, stirring until heated.
Add 1 cup cheddar cheese and 1 cup Monterey Jack cheese, mix well.
In a frying pan (large enough to dip the tortillas) combine the sour cream and chicken soup, heat on low until mixed and creamy.
Grease the inside of a 9X13 inch baking dish.
Dip each tortilla into the soup mixture to coat place in the baking dish with a spoon full of the chicken mixture. Roll up the tortilla and place it with the seam down. Continue until all tortillas are done. Pour the remaining soup mixture over the top and bake for 20 to 25 minutes. Sprinkle the remaining cheese over the top and bake an additional 5 minutes or until the cheese is melted. You can add sliced olives to the top while cheese is melting if you like.
This recipe can be doubled or tripled for larger groups.
