Thursday, February 16, 2012

Chicken Enchiladas

I spent the last few days preparing a Valentine supper for the youth group our boys are a part of. They are a fun, lively group of kids as are the two couples that lead them. There are always lots of laughs and good times when they are around! These easy enchiladas were a part of the menu.

adapted from
3 cups cooked, shredded chicken
2 cups shredded cheese,
Cheddar and Jack are my choices*
½ cup sour cream
1 (4.5) oz. can chopped green chiles
1/3 cup fresh cilantro, chopped
5 oz. mild taco sauce
8 (8 in.) flour tortillas
Cooking spray
1 can (10½ oz.) cream of chicken soup
12 oz. sour cream
1 cup shredded cheese

Your choice of toppings
* I like to shred the cheese and add Taco Seasoning to it and mix it for great flavor.

Spray a 9 x 13 baking dish with non stick spray. Set aside.

 Mix together sour cream and chicken soup. Spread a layer in the bottom of the baking dish.

Stir together the first 6 ingredients.

Divide evenly in 8 portions (approx. 1/3-1/2 cup?) and spoon down the center of each tortilla.

Roll tightly. Place seam side down in a prepared pan. Then spread the remaining sauce on top.

Bake, uncovered at 350° for 35-40 minutes or until bubbly. Sprinkle with 1 cup of cheese and return to oven till the cheese is melted. Garnish as desired and serve.



  1. I love anything Mexican to eat! These look great!

  2. Oh yummy!! This would be a big hit at our house. Like the idea of using fresh cilantro. Gonna try this soon!