This simple, delicious recipe was given to me by my mother. It's very easy to put together, but is packed with flavor. Two enchiladas was a bit much per person for us and the recipe yields 8 enchiladas, so it's a dish fit for a crowd.
Another wonderful thing about this recipe is that the ingredients are simple enough even if your cupboards are bare (much like mine today), you're likely to be able to scrounge up enough to fix this! This pairs wonderfully with Spanish rice.
Creamy Chicken Enchiladas
What you'll need:
2 c cooked chicken, cubed
1 can low sodium Cream of Mushroom or Cream of Chicken
8 oz. low fat or fat-free Sour Cream
1 c picante sauce
1 c shredded cheese
2 t. chili powder
1/2 t. garlic powder
1/2 t. oregano
8 fajita size flour tortillas
Mix soup, sour cream, picante sauce, chili powder and oregano in a large bowl. Mix 1 cup of the picante sauce mixture, chicken and cheese. Spread about 1/4 cup of the chicken mixture down center of each tortilla. Roll up and place seam-side down in a 9 x 13" baking dish. Pour remaining picante sauce mixture over enchiladas and top off with extra cheese if desired. Cover and bake at 350 degrees for 40 minutes.
Rating from the Experts*: Hubby rates it 9/10 (he doesn't like any part of the tortillas to be crunchy, preferring it to be completely smothered in sauce- picky, picky!) I say 10/10 for the fact that I would order it on repeated occasions if it was at a restaurant.
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