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chicken enchiladas

(2 ratings)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

I found this in an old magazine clipping I had saved - it sounds pretty yummy!

(2 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For chicken enchiladas

  • 1 can
    condensed cream of chicken soup (can use less-sodium)
  • 12 oz
    mild green chile sauce
  • 3/4 c
    chopped cilantro
  • 1/2 tsp
    cumin
  • 2 c
    shredded cooked chicken (turkey, beef, or pork work, too!)
  • 1 1/2 c
    shredded mexican style cheese blend
  • 1 1/4 c
    thawed frozen corn
  • 4 oz
    chopped green chiles (small can)
  • 12
    corn tortillas, warmed
  • 2 c
    shredded lettuce
  • 1 c
    diced tomatoes
  • 1 md
    hass avocado, diced
  • 1/2 c
    red onion, diced
  • sour cream to serve

How To Make chicken enchiladas

  • 1
    Heat oven to 350ºF. Coat 13x9 baking dish with nonstick spray.
  • 2
    SAUCE: Mix together soup, 1/2 soup-can of water in bowl till smooth. Stir in salsa, 1/4 cup cilantro and cumin.
  • 3
    In another bowl, combine chicken, 3/4 cup each cheese blend and sauce from Step 2, corn chiles and remaining cilantro.
  • 4
    Working with 1 tortilla at a time, spoon a scant 1/3 cup chicken mixture down center. Roll up, seam side down in baking dish.
  • 5
    Pour remaining sauce over top, sprinkle with remaining cheese. Cover dish with non-stick foil.
  • 6
    Bake 30 minutes; uncover and bake 20 minutes longer until the sauce bubbles and cheese melts.
  • 7
    Serve with lettuce, tomato, avocado, onion and sour cream.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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