College. Do remember it? For me it is starting to get farther and farther into my rear view mirror. Or is it further and further? Let me go check on that little grammar fact……
It’s farther because “far” has to do with distance (I should know that, shame on me).
Anyways, I remember going to my roommates house for the weekend and her mom made these enchiladas. Now back then, our idea of Mexican was Chi Chi’s or maybe Taco Bell. It was still sort of a novelty. My mom never made Mexican food in my years at home – better left to the restaurants to play with any kind of chili! So this recipe seemed new and fresh and so daring. Green chilies? Chili powder? We’re getting a little crazy here.
While the recipe is old school (note the cream of chicken soup), I still love it and so does my family – except Brantley. She hates mushy things and unfortunately these are that. But in the best sense of the word! Creamy and savory and cheesey – just good. I asked for the recipe (is that weird for a college girl to do? It seems yes, but I’m glad I did!) and pretty much this became my go-to enchilada recipe. I couldn’t wait to share this with my family:
“Mom, I had these great enchiladas at Nikki’s house and they were amazing! I got the recipe and will make it for you.”
“Enchilados?! What are those again?”
They now makes an appearance, along with some red enchiladas, on our Christmas Eve table most years. And when you are busy and need something quick, put these on the list. You can use about 2 cups of rotisserie chicken for the filling!! How easy is that? Try them, try them! You’ll be thankful I had the sense even way back then to snag the recipe.
- 1 can cream of chicken soup
- ½ cup sour cream
- 2 tablespoons butter
- ½ cup chopped onion
- ½ teaspoon chili powder
- 2 cups diced cooked chicken (about 3 small chicken breasts, 6-8 tenders)
- 1 (4 oz.) can chopped green chilies
- 8-9 flour tortillas
- cheddar or jack cheese (or mix of both is great!) amount is up to you - make it as cheesy or not-cheesy as you like!
- salsa, cilantro, avocado, etc. for topping
- Preheat oven to 375 degrees.
- In a small bowl, mix together soup and sour cream. Set aside.
- Melt butter in a large skillet over medium heat. Add onions and chili powder. Cook until the onions are tender. Stir in chicken, chilies and 2 tablespoons of the soup mixture. Heat through and remove from heat.
- Spread ¼ cup of chicken mixture on each tortilla. Roll up tightly and place, seam side down, in a greased 9x13 baking dish. Spread the remaining soup/sour cream mixture evenly over the enchiladas. Cover tightly with foil and bake for 15-20 minutes. Remove foil and add the cheese. Bake for 5 more minutes, then broil until cheese is golden. Serve with desired toppings.