Creamy Chicken Enchiladas
This is one of my kid’s favorite dinners. The enchiladas are easy to prepare and reheat great:
3 cans cream of chicken soup
1 4-oz. can of diced green chiles
1 cup sour cream (I use light)
1 soup can of milk (I use low fat)
Diced cooked chicken
2 dozen corn tortillas
Grated cheese to put on top
Mix soup, chiles, sour cream and milk together in a large pot. Heat until it bubbles. Remove from heat and dip tortillas into mixture one at a time. Make sure entire tortilla get covered in sauce. Place chicken onto tortillas and roll. Place the rolled enchiladas into a baking dish sprayed with cooking spray. Cover with foil and bake at 350 for 30 minutes. Remove from oven and sprinkle with grated cheese. Serve with guacamole and sour cream.
I have made the enchiladas and prior to cooking, frozen them. I then defrost, cook, add cheese, and they are great.