Sometimes you want a dish that's kid approved, easy, quick, and tasty. If you have some leftover chicken - then this dish is the dish. With a few ingredients, you can easily feed 6 to 8 people.
You will need:
1 can, (10.5 oz), cream of chicken soup
milk (1/2 of the empty can)
1 can, (4 oz), chilies, chopped
1/4 cup chopped black olives
2 cups shredded chicken
1 1/2 cup Mexican style, (or Jack blend) cheese
6 to 8 tortilla
Preheat the oven to 350 degrees
Lightly spray coat a 9 X 9 inch baking dish with baking spray.
In a medium bowl, combine 1 cup of the cheese, the can of cream of chicken soup, and 1/2 of the can filled with milk. Stir well to combine. Sit aside, this will become your sauce.
In another bowl, combine the shredded chicken, chopped chilies, chopped onions, and remaining 1/2 cup of cheese. Mix well to incorporate.
Spoon a generous amount of the chicken mixture onto a tortilla shell, (about 1 or 2 tablespoons).
Roll up the tortilla shell, making sure to tuck in the filling.
Place the rolled filled tortilla into the sprayed baking dish, seam side down.
Continue until all the mixture and tortillas are used up. Depending on how much filling you place in the tortillas, you will get 6 to 8 enchiladas.
Pour the cheesy sauce over the rolled tortillas.
Smooth out, making sure all the tortillas are covered well. Bake 15 to 20 minutes, until the cheese is melted and nice and sauce is nice and smooth.
Remove from oven and allow to cool slightly before serving.
Garnish as desired. Tonight I am serving my enchiladas with my
homemade refried beans, and a dollop of sour cream and some cilantro.
Notice how wonderful cheesy the inside is, as well as the outside. The kids as well as adults love this, and it's a good way to use up leftover chicken.
Enjoy !
No comments:
Post a Comment