Haha, these enchiladas are certainly not authentic–Wait, Mexican cooks don’t use Cream of Chicken soup?–but they are delicious, and you likely have all the ingredients on hand all the time. And one pan makes quite a few leftovers if you want easy lunches for the week.
I’m still working on a gluten free version of this that tastes good. For a while I wasn’t able to handle dairy, so I tried vegan sour cream and GF Mission tortillas, and it was terrible. And the tortillas turned to mush. When I was able to handle dairy again, I tried it with corn tortillas, but then it tasted very much of oil from the tortillas. I think maybe I’ll try making my own gluten free flour tortillas before I attempt this again.
Chicken Enchiladas
Mild, delicious, and makes lots of leftovers.
Ingredients
- About 3 lb. Chicken Breasts, cubed
- 1 Onion, minced
- 2 cans Cream of Chicken Soup
- 1/3 can Water (or chicken broth)
- 1-2 c. Sour cream
- Flour Tortillas (about 6)
- Grated Cheddar Cheese
Directions
Cook cubed chicken. Add onion and cook until translucent. Mix in soup and water until bubbly and well mixed. Add sour cream to the sauce/gravy last. To assemble, spoon a little sauce and chicken in bottom of greased 9×13 pan. Then cover with a layer of 2 tortillas. Then spoon on a layer of sauce and chicken. Then a layer of 2 tortillas. Then a layer of sauce and chicken. Then 2 tortillas (for three layers of tortillas total). Finally, a thick layer of cheese on top. Bake at 375° for 20 minutes till cheese is melted and slightly brown. Optional: Top with salsa for extra flavor.
Mitchell Meals 