Adapted from Betty Crocker’s Fall Baking
I tend to like vegetable enchiladas more than mea tones; I love one recipe I found for zucchini enchiladas. However, these chicken enchiladas really are great. I really love the blend of sour cream with the salsa and the cheese topping. This recipe will take you about 40 minutes to make once you have cooked the chicken.
- 1½ cups sour cream
- 1 can (14.5 oz) fire roasted diced tomatoes, drained
- 2½ cups shredded Mexican cheese blend
- 1 tsp chipotle seasoning blend
- 3 cups shredded cooked chicken
- 1 ½ cups mild salsa (such as Old El Paso)
- 8 8-inch tortillas (Old El Paso flour tortillas for burritos)
- Sliced green onions
- Preheat the oven to 350F (177C). Grease a 13×9-inch glass baking dish with cooking spray.
- In a large bowl, mix the sour cream, tomatoes, 1 cup of cheese and the seasoning blend. Stir in the chicken.
- Spread ½ cup of the salsa in the baking dish. Spoon ½ cup of the chicken mixture down the center of each tortilla. Roll them up and place the enchiladas, seam side down, over the salsa in the baking dish. Spoon the remaining 1 cup of salsa over the enchiladas and top with the remaining 1½ cups of cheese.
- Bake in the preheated oven for 20 minutes until the cheese is melted and the enchiladas are thoroughly heated. Garnish with the green onions.
This recipe is pretty straightforward. The only suggestion I can think of is that it is best to use freshly cooked chicken. I have used previously cooked and frozen chicken and it does not taste the same. However, if you are in a rush, you can cook the chicken ahead of time, freeze it and thaw it to make the enchiladas. We had the enchiladas with salad but I think they might go well with rice as