I love this Chicken Enchilada recipe. I learned this recipe when I was a young girl. My grandparents brought an exchange student from Mexico to our house and she made this recipe for us. You could certainly make these enchiladas with flour tortillas but I love them with corn tortillas. The secret to nice corn tortillas is to lightly cook them in a little oil before filling and baking them.
These are the ingredients you will need to make my chicken enchilada recipe. You will not need that many corn tortillas pictured above to make the single recipe. But I always like to double or triple my recipe when I make it so I can freeze some enchiladas for later. The milk and chicken broth are not pictured above. You start by combining the cream soup, vinegar, sour cream, 1 1/2 cups cheese, chilies and chicken broth set aside 1 cup for sauce and then add chicken and cilantro to the remaining mixture. I like to soften my tortillas by lightly frying them in vegetable oil. If you use a large pan like I have pictured you can do three at a time. I recommend this when you are making multiple recipes because it save you a lot of time. If you are only doing one recipe you will conserve oil by using a smaller skillet. If you do not have a good stainless steel skillet I would recommend one of the Cuisinart ones I linked to above. Use heat resistant or metal tongs to remove the corn tortillas from the hot oil and let them cool and drip off between paper towels.
Here is a great pair that is currently only $6.99! Once the tortillas have cooled enough to handle you can start filling them with chicken mixture and folding them over, carefully arranging in the pan. You can see the sauce pictured in the right hand corner. I added milk or chicken broth to it to thin it out. It will go over the top of the enchiladas. After pouring the sauce evenly across the enchiladas sprinkle them with cheese. It looks like on this day I had a the mexican mix on hand so I used that instead of cheddar. There are two good methods for freezing your enchiladas. You can use any 9×13 pan you have on hand to put in the freezer. But if you are going to need the pan again soon I recommend using a disposable aluminum pan. When you are ready to freeze cover with foil and place in the freezer. As an alternative you can freeze the sauce, cheese and the tortillas separately in freezer bags and then thaw and assemble enchiladas when you are ready to serve them. The freezer bags conserve a little more space in the freezer. But the pan method saves more time on the hectic cooking day. Bake the enchiladas for 20-25 minutes at 350 degrees. Garnish enchiladas with avocado, sour cream, cilantro and lime. I love my large stainless steel bowl for freezer meal cooking. Check out these ones on amazon.com.