Chicken Enchiladas Extraordinaire

chicken enchiladas recipe

2 TBSP fresh cilantro (optional)
4 c. shredded, cooked chicken
1 can cream of chicken soup (pantry item!)
1 (8 oz) package Mexican Style Cheese (got a lot of this in my freezer!)
1 c. sour cream
1 (4 oz) can chopped green chilies (undrained)
1 1/8 tsp chili powder, divided
1/2 tsp ground cumin
11 flour tortillas (do you have some of these in your freezer from the sale 2 weeks ago?)

Preheat oven to 350 degrees. Snip cilantro and combine in bowl with chicken soup, 1-1/2 cups cheese, sour cream , chilies, 1 teaspoon chili powder, and cumin. Mix well. Place 4 tortillas (overlapping in center) on the bottom of 9 inch square baking dish. Spread 2 cups of the chicken mixture over the tortillas. Repeat for a second layer. Top with remaining 1/2 cup of cheese. Stack remaining 2 tortillas and cut into 16 thin triangles (pizza cutter works good). Sprinkle over casserole. Spray with cooking spray and sprinkle remaining 1/8 teaspoon chili powder. Bake 30-35 minutes or until thoroughly heated. Serves 8.

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Comments & Reviews

  • Shelley

    This recipe is very versatile. You can roll it like regular enchiladas, or stack it in a casserole. It is even good with corn tortillas, which I dip in the warm chicken broth before tearing into strips and using casserole style, by layering the ingredients. This last version freezes well, too!

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