What’s On The Menu?
Creamy Chicken Enchiladas
Yes I know the music is obnoxious but I couldn't help myself! I found myself wagging my rear with my thumbs stuck in my armpits flapping my elbows like an idiot!
Kind of makes you want to walk over and bang your head on the wall doesn't it?
Okay turn the music down and let’s get to business. My mama makes these and they are delicious. They are really easy and I have never met anyone who does not love them.
To make this meal once a month for your family you will need:
- 24 -10 3/4oz Cans Cream of Chicken Soup
- 12 Pints Sour Cream OR Equivalent Powdered Sour Cream
- 12 - 4oz Cans Mild Green Chilies OR 12 -10oz Cans Ro Tel tomatoes & Chilies
- 120 Flour Tortillas, be prepared to make your own
- 12 Quarts Canned Chicken, 24 12.5oz Cans Chicken, or 24 -36 Cups Cooked Shredded Chicken
- 12lbs Monterey Jack Cheese
- 12 Cups Half and Half OR Powdered Milk Mixed 1 1/2 Consistency
- 24 tsp Chives
- 9X13 Casserole
- Aluminum foil
* Cheese can be frozen for longer term storage, or you can wax 1lb blocks for your family store. For more information on waxing your own cheese see the Cheese Waxing section of this website.
Creamy Chicken Enchilada Recipe:
Bake at 350 for aprox 1 hour
Serves 6 - 8
2 - 10 3/4 oz Cans Cream of Chicken Soup
1 Pint Sour Cream or Powdered Sour Cream
1- 4oz Can Green Chilies OR 1 - 10oz Can Ro Tel Tomatoes Drained I use the chilies
10- 8" flour Tortillas
1 Quart Canned Chicken, or 2 -12.5oz Cans Chicken, or 2 -3 Cups Cooked Chicken Shredded
1lb Shredded Monterey Jack Cheese
2 tsp Dried Chives
This is so easy it should be illegal. Your family will think you are a genious and there is no reason to tell them otherwise.
Preheat the oven to 350 degrees. Lightly oil a 9 X 13 Casserole dish set aside.
In a mixing bowl combine Cream of Chicken Soup, Sour Cream, and either Green Chilies or the drained Ro Tel Tomatoes with Chilies. I use the chilies and it is divine!
Spread approx 2 Tbsp of the mixture down the middle of a flour tortilla. Place a small amount of shredded chicken on top of the mixture and sprinkle with shredded cheese. Roll the tortilla up tightly and place it seam side down in the oiled casserole. Repeat the process for the remaining tortillas. If the tortillas are rolled properly they will fit perfectly in your 9X13 casserole.
Spread the remaining mixture over the top of the enchiladas, sprinkle with the remaining cheese and drizzle the pan with 1 cup of half and half or milk. Sprinkle with chives.
Cover the pan with aluminum foil and bake at 350 for approx 1 hour until hot and bubbly. Remove the foil the last 15 minutes so that the cheesy goo on top can golden up.