This is a recipe that has been passed down from my mother-in-law to my husband, who then taught me how to make these easy yet super delicious enchiladas! I don't have a specific serving amount, because it really depends on how big your tummy is! We usually eat 2 per person, but they are small, so I always make extra- just in case! You can also put them in a tupperware and throw them in the fridge for lunch the next day. They usually stay pretty well for about 5 days if you keep them refrigerated. This is also a great dish for a large party. Just double, triple, or quadruple the amount!
Ingredients:
1 cooked chicken breast
6 corn tortillas
1 10 oz can of condensed cream of chicken soup
1 10 oz can of green or red enchilada sauce
2 cups of shredded Mexican cheese mix
3 T. of olive oil (maybe more, just make sure you have some spare available just in case!)
Make it:
Set your oven to 350 degrees.
Pour the olive oil in a small pan, the closer to the size of the tortilla the better. Heat the oil on medium-low to medium. You don't want it getting so hot it spits.
While you let the oil heat up, shred your chicken. I like to use my fingers, just pulling apart the chicken into thin shredded pieces.
Once oil is hot enough, place one tortilla at a time in the oil for about 3 to four seconds per side.
Tortilla will usually bubble up once in the oil. if it doesn't, the oil isn't hot enough. Place cooked tortillas on a paper towel to help drain the excess oil.
While tortillas are cooling, mix together shredded chicken, 1 cup of cheese, and the entire can of soup. Sometimes I even sneak some sour cream in there, but my hubby isn't a big fan of sour cream. If you want to try it with the sour cream, I usually add one or two spoonfuls.
Open your can of enchilada sauce and pour a layer of sauce on the bottom of your 1.5 qt dish. A 1.5 qt dish is plenty big for up to 8 - 10 enchiladas. If you're making more, you'll want to use a 3 qt dish.
Once tortillas are cooked and your chicken mixture is all mixed up, scoop two to three spoonfuls of chicken mixture onto a tortilla.
Roll up the tortilla and place in baking dish seam side down. Repeat until all tortillas are finished.
Pour the remaining enchilada sauce over the tops of the rolled enchiladas and finish off with the remaining cheese.
Cook for 20 minutes or until heated through. Remove from oven, let cool for 5 minutes. Dish entree and serve!
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