I know, I know. I'm sure everyone has tons of enchilada recipes. But I love making the same basic thing with a twist every once in a while. A friend brought this to me right after Raquel was born. I can never have this without thinking of her birth.
4 cups cooked diced chicken
1 cup sour cream, fat free is fine
2 cups grated cheese
1 small can chopped green chilies
12 corn tortillas
Mix chicken, sour cream, cheese and chilies and set aside.
Soften tortillas by frying in hot oil for a few seconds. Blot with paper towel to remove oil.
Roll chicken mixture in tortillas. Place in 9x13 pan. Cover with sauce. Top with more cheese.
Bake 350 for 30 minutes.
Sauce:
1 can cream of chicken soup
¼ green taco sauce
1/3 cup milk
Sunday, November 19, 2006
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3 comments:
It is funny you post that. I was going to make mention of this. I LOVE chicken enchiladas. A few weeks ago I went with the girls to a friends house for dinner. (Her husband goes to school with David). Anyway she made chicken enchilada casserole. And instead of using tortillas she made it with bowtie pasta. Different huh? It sounds a little wierd but it is actually very good. David thought it was weird too but I brought him some home to try and he liked it too! Something new, thats for sure.
That is interesting. I don't know if I'm brave enough to try it though. We love pasta. We love enchiladas. I guess combining them would be fun. OH, maybe I will try it!
We have a recipe similiar to this, but we tried this last night and we really liked the green taco sauce on it! They were great. And it made about 24 enchiladas instead of 12, so we have lots of leftovers!
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