Chicken Enchiladas - the white girl way!

I'm not sure if there is anything even remotely authentic about these. But I can assure you - they are fantastic! Not your typical red sauce enchiladas - these are sauced up with a creamy sour cream/cream of chicken mixture. Oh - and lots of cheese!

Here's what we're using for this one:

Large tortillas, shredded cheddar/jack, diced green chilies, sour cream, cream of chicken & cooked, diced chicken.

First thing? Mix everything together, but reserve about 1/2 the can of soup & 1/2 a cup of cheese.


Then stir, stir, stir it all together. But don't let anybody stand behind you while you stir - they'll stare at your butt & tease you about it swaying side to side while you mix it all up!

Drop a blop of it onto a tortilla. I don't really know what a blop is - but it measures about 1/8 of the amount that is sitting in your bowl. How do you like that math!?


Spray a 9x13 pan with PAM Then roll the tortilla up & set it seam side down. Roll all 8 up & get them all lined up in your pan.

Then spread the rest of the soup over the top & sprinkle with the rest of the cheese.


Now throw it all in the oven - at 350 degrees - for about 25-30 minutes. You're melting the cheese & blending all the flavors together inside the tortillas.

Now go pull them out & dig in! Actually - you should let them sit for about 10 minutes before you dig in or you'll hurt yourself. And I would hate to feel responsible for that. Muy caliente! (I think that's the most authentic Mexican thing on this whole post!! LOL)


MMmm...... DO YOU SMELL THAT!!?? Good stuff.

Ready for the most YELLOW dinner you have ever seen? Like when your preschooler comes home & says it's yellow day at school you should do this dinner in celebration. Ready? ..... READY!??? It's almost comical how monochromatic this all is. So unpleasing to the eye... but delicious so I'm comfortable with it!

Chicken Enchiladas:

3 Chicken breasts, cooked & shredded or diced
8oz Sour cream
3 Tbsp diced green chili (from a can)
1 can Cream of chicken soup
2 1/2 cup Cheddar Jack cheese, shredded
8 large flour tortillas

Mix everything except about 1/2 the can of soup & 1/2 cup of the cheese. Spoon the mixture into tortillas, roll & lay seam-side down in a greased 9x13 dish. Spread extra soup over the top of enchiladas & sprinkle with remaining cheese. Bake at 350 for 25 minutes.