These chicken enchiladas are something that my mother has made for years and I’ve only slightly changed to align with my adult tastes. But they are easy enough and tame enough that even the most picky eaters will be pleased with your effort and you’ll not break a sweat.
Here’s what you’ll need:
- A large casserole dish (8″ x 12″-ish)
- A skillet and butter
- 1 package of at least ten ‘burrito’ sized tortillas
- 1 10oz. can of chicken breast
- 1 10.5oz. can of cream of chicken soup
- 18oz sour cream
- 1 7oz. can of green diced green chiles (get the smaller can if your brood is ultra sensitive to the slightest spice)
- 1/2 C. green onions [sliced]
- 1/2 C. Pico De Gallo
- 3/4 C. cheddar or colby jack cheese [grated]
- 1/2 C. milk
- 1/2 t. salt
Mix all but the tortillas, milk, a bit of green onion, and cheese in a bowl. Remove 1 C. of this mixture and set aside. Then add 1/2 C. of the cheese to the remainder.
You are now going to lightly fry your tortillas in butter, fill them with the mixture, and place them in your casserole dish. To start I would position the casserole between the bowl of mix and the skillet you will fry in.
The tortillas will be cooked ever-so-lightly in some melted butter to crisp them and give them color. After one tortilla is done you will move it to the casserole, put a new one in the skillet, and fill the prior one with the mixture, then roll up and turn so the seam is on the bottom, repeat the process. This whole part is easier with a partner so one can fill tortillas and the other can manage cooking.
After you have filled all the tortillas and they are in the casserole preheat your oven to 350° F. You will then take the mixture you set aside and the milk and mix them together. This new mixture will then be poured over the tortillas in the casserole.
Bake in the oven at 350° F for 25min. Remove when done, sprinkle with the remaining cheese and green onions, let sit about 5min. and serve.