Mexican food is one of the most popular cuisines around, with enchiladas being on the top of the list. I’m not sure if we love the food more, or just the chips and salsa. Sometimes, you crave the food, but just don’t want to leave the house or spend the money.
When I feel like this, I grab one of my favorite recipes for Enchiladas. It was a recipe shared with me by my friend Rebecca, but I adapted it by using chicken instead of hamburger.
Either way, they are delicious and easy to make. Grab a bag of chips and a jar of salsa, and you will have created a Mexican Restaurant right in your own kitchen!
2 chicken breasts, cubed in small pieces
3 cloves garlic, minced
1 onion, chopped fine
1 bell pepper, chopped fine
Tony Chachere’s, to taste
1 can Tomatoes and Green Chilies
1 lg. container Sour Cream
1 can Cream of Mushroom Soup
2 cups (or more, if desired) Monterey Jack and Cheddar Cheese blend, grated
Cube the chicken and put in a medium bowl. Season with Tony’s, and mix well. In a large skillet, sauté the chicken, garlic, onions and bell pepper, until chicken is cooked through. Remove from heat.
Place chicken mix by spoonsful in the center of a flour tortilla, spreading it in a line, but stopping short of the ends. Roll up and place in a greased casserole dish, seam side down.
In a separate bowl, mix sour cream and soup until well blended. Pour half sour cream mix over enchiladas. Sprinkle with ½ of the cheese. Pour remaining sour cream mix over cheese, then top with remaining cheese.
Pour Tomatoes and Green Chilies on top of the cheese. Bake at 350 degrees for approximately 20 to 30 minutes, until bubbly.
Recipe by: Rebecca Dalton
This recipe is also great for freezing. Just double the batch and put in a foil freezer dish. Cover with tin foil and label!
Did you enjoy this recipe? Check out other delicious southern family recipes in my The Farm Wife Cookbook! (you can also get 9 free ones to try it out, first!)