Recipe Rescue: Chicken Enchilada’s with a Casserole Flare
I found a fantastic recipe that I couldn’t get enough of, but felt it needed a facelift, so I have reinvented it and the result is amazing. I hope that you like it too.
Chicken Enchilada’s with a Casserole Flare
WHAT YOU’LL NEED:
2 Cups of chopped cooked chicken ( I use left over Rotisserie chicken), 1 can of cream of chicken soup, 1 cup of sour cream, 2 1/2 cups of a Mexican cheese blend, 2 small cans of green chillies, 8 tortillas, 1 garlic clove (minced) and 2 Tbs of melted butter and half of a small onion (diced) *optional ingredient: 1/2 cup crushed tortilla chips
PUTTING IT ALL TOGETHER:
Mix together the chicken, can of cream of chicken, sour cream, 2 cups of Mexican cheese blend, green chillies, garlic, onion and melted butter-set aside 1 cup of the chicken mixture. Heat each tortilla in a hot skillet (I brush each with a little canola oil), stuff them with the amount of filling that feels right to you, depending on the size of your tortillas this can vary, roll each tortilla and place in a baking dish-repeat until all tortilla’s are filled and bake covered at 350 for 20 minutes, then uncover and top with the rest of the cheese and the crushed tortilla chips (if you are using) continue to cook until the cheese is bubbling and brown.