Sour Cream Chicken Enchiladas

These are a favorite of my Dad and Judy. If you have visited Carmelita’s Mexican Restaurant in Florida, this is combination plate #17. I made these mild for them but you could certainly increase the heat factor. The creamy sour cream sauce is delicious.

Ingredients:

1 rotisserie chicken, shredded

2 teaspoons packaged taco seasoning

1 can of Rotel

1 can of green chiles, drained

1 can cream of chicken soup, divided

1 1/2 cups sour cream

1 cup whole milk

12 ounces Mexican Cheese, divided

1 package tortillas, taco/fajita size 10 count

Scallions for garnish, optional

Preheat oven to 350 degrees. Spray non-stick cooking spray in a 13 x 9 pan. In a large bowl, shred chicken. Add can of Rotel, 1/2 can cream of chicken soup, drained green chiles and combine. In a separate bowl, whisk the remaining cream of chicken soup, sour cream and milk together.

Place 3-4 Tablespoons of chicken mixture in the center of the tortilla. Add a couple tablespoons of cheese. Roll and place seam side down in your pan. Continue until 10 enchiladas are made. Pour sour cream sauce over the enchiladas. Top with cheese. Bake for 30 minutes or until hot and bubbly. Serve with your favorite side dishes, we had rice and refried beans. Enjoy!

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Crockpot Enchilada Casserole 

I love Mexican food. I could eat it everyday. Not only is this a fast and easy to prepare but also very easy on the budget. It takes about 5 minutes to get this recipe ready for crockpot and it is done in 3 hours. 




Ingredients:

1 packages of chicken tenders

Garlic salt, season as desired 

Pepper, season as desired

Smoked Paprika,season as desired

I/2 onion chopped

I  16.8 ounce can of chicken tortilla soup

1 10 ounce can of enchilada sauce

1 small can of green chilies chopped, do not drain

3/4 of a bag of Nacho Cheese Dorito Chips, crushed in your hands

8 ounces of Sharp cheddar cheese, enough to cover the entire top of the casserole

Garnish with your favorites, I used sour cream and Jalapenos.  If you like black olives, use them. 



Spray crockpot with non-stick cooking spray. Lay chicken tenders in the bottom of the crockpot. Season with garlic salt, black pepper and smokey paprika. Cover tenders with chopped onions. Pour chicken tortilla soup over the chicken. Put the green chilies in. Pour the enchilada sauce over the green chilies. Crush Doritos in your hand and cover the surface of the crockpot. Cook on high for 2 1/2 hours.  Add cheese and cook for an additional 30 minutes. Enjoy!