I had no idea when I shared a little video the other night on Instagram of me pouring the creamy goodness on top of the enchiladas that so many of you didn’t know what creamy enchiladas were….. WHAT?!
We’re just gonna dive right in, friends.
- 2 cups shredded, cooked chicken can use a store-bought rotisserie chicken
- 10 flour tortillas (taco size)
- 2 cups shredded Monterey Jack cheese (or mozzarella)
- 1 can cream of chicken soup*
- 1/2 block of cream cheese, softened
- 1 cup sour cream
- salt & pepper
Preheat oven to 350F degrees.
Spray 9 x 13 baking dish with nonstick cooking spray.
Cook your chicken and get it shredded. Add in 1 cup of shredded cheese to shredded chicken along with salt, pepper, cream cheese and 1/2 cup salsa.
Place chicken mixture in each of the flour tortillas.
Roll them all up and place them in the baking dish.
In a bowl mix together sour cream, cream of chicken soup (see recipe at bottom for homemade version) and pour over top of enchiladas.
Top with remaining shredded cheese.
Bake for about 20-25 minutes.
If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.
OPTIONAL- mix some green chilies in with the sauce and pour over enchiladas.
Serve with retried beans and Spanish rice for the perfect take on “taco Tuesday”
EAT TILL IT HURTS FRIENDS!
** Cream of Something Soup
- 4 c. powdered milk
- 1 1/2 c. cornstarch
- 1/2 c. instant chicken bouillon granules *
- 4 tsp. dried onion flakes
- 2 tsp basil – crushed dried
- 1 tsp. pepper
Measure all ingredients and pour them into a container with an airtight seal.
To Use The Mix:
Combine 1/3 cup of the mix with 1 cup of water and heat it over medium low heat in a small saucepan until it starts to thicken. This is the equivalent of one can of soup.