This recipe is a spin off a chicken enchilada recipe my Mom made when we were growing up. It was such a creamy, comforting meal at the end of a school day. This is one of those meals that evokes warm, happy feelings about home and growing up. The kind of feelings that I hope my kids have when they're grown and thinking of their home growing up.
Let's Get Crafty!
Preheat oven to 375
Stir together until well combined:
1 can cream of chicken soup
1 can fiesta nacho cheese soup
1 cup light sour cream
1/4 cup milk
Combine chicken mixture together:
3 cups cooked, shredded chicken
1 1/2 cups of the soup mixture above
1 can green chiles (we add our green chiles to each of the enchiladas individually and to the top for my husband and I since the kids don't like it spicy)
Divide chicken among the tortillas:
8 flour tortillas
After rolling each of the enchiladas and placing in the baking dish - pour the remaining soup mixture on top and spread out evenly.
Sprinkle cheddar cheese on top:
1 cup shredded cheddar cheese (full disclosure - I may have used double this amount today. :D )
Cover the baking dish with foil and bake for 45 mins and then check if it's done. It should be nice and bubbly.
Thanks for stopping by. I hope you have a great day.
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