Instead I had to sit down with my cookbook (giant 3 inch thick binder of recipes). It didn't take too long before I found something that I hadn't made in years. I love it when you come across a recipe that sounds good and you have everything to make it. Yeah!
Dinner was a hit! Even the picky one ate it.
Chicken Enchiladas
2 1/2 cups cubed cooked chicken
1 cup sour cream, divided
1 can (10 oz) enchilada sauce, divided
1 can (10 3/4 oz) condensed cream of mushroom soup, divided
1 1/2 cups shredded cheddar cheese
2-3 green onions, chopped
8 burrito sized flour tortilla shells
In a large bowl, combine the chicken, 1/2 cup sour cream, half of the enchilada sauce, half of the mushroom soup, 1 cup cheese and green onions.Place 1/3 cup filling on each tortilla shell. Roll up and place seam side down in a greased 9x13 baking dish.
Combine the remaining sour cream, enchilada sauce and mushroom soup. Pour over the rolled up tortillas. Sprinkle with the remaining cheese.
Bake, covered, at 350* for 30-35 minutes or until heated through and bubbly.
For more great recipes visit Hearth and Soul, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.
Those enchiladas sound delicious. I'm gonna try makin' 'em sometime.
ReplyDeleteI love a recipe that I don't have to run to the store to make. Mmmm, I haven't had enchiladas in a long time.
ReplyDeleteI'm definetly going to try this!
ReplyDeleteGorgeous looking enchiladas! It's my first time here...and I'm linking up a popular roll in the Philippines called Pandesal(Pan De Sal which means salt bread)...but isn't that salty though. It's a little sweet and truly yummy! :)
ReplyDeleteYour enchilada recipe looks great! I'm linking up for the first time :)
ReplyDeleteYour chicken enchiladas look fantastic. This is a must try recipe.
ReplyDeleteThose look really yummy! Thanks for sharing the recipe!
ReplyDeleteStephani! I am super duper in love with chicken enchiladas! sometimes I go crazy and make my own verde sauce and tortillas and really fancy it up, but you know what? It tastes so good no matter what! I have some shredded chicken in the fridge right now and I am gonna make me some chicken enchiladas this week! Thanks so much for sharing on the hearth and soul hop. Linking up my barbecue beef on a bun! All the best, Alex
ReplyDeleteI've never made enchiladas before because all of the recipes I find seem to have a zillion steps. I'm definitely book marking this to come back to later!
ReplyDeleteLooks good! I host a Recipe of the Week blog hop over at my blog Golden Reflections! I would love it if you stopped by and linked up your recipes every week! Thanks! http://golden-reflections.blogspot.com/2011/03/recipe-of-week-blog-hop-oat-waffles.html
ReplyDeleteThis recipe looks divine! Thank you so much for sharing - I will making this soon!
ReplyDelete<><
Concetta
I'm late to the party, but I brought a Ricotta Fruit Pie made with homemade whole milk ricotta and home canned fruit, enjoy. Thanks for hosting!
ReplyDelete-Brenda
The enchiladas look very appetizing ... thanks for hosting!!!
ReplyDeleteWhat a great simple chicken enchilada recipe! Thanks for sharing it! I need a new recipe to make for my friend and her family. She just had surgery and will love this tasty meal! Thanks!
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