Tuesday, April 6, 2010

Cheesy Chicken Enchiladas

Tonight I tried a new dish on my family...actually, it was more like an experiment. :) I had read a few different recipes for "Chicken enchiladas" but had never tried any of them. So....with a rough idea I jumped in feet first and it was a HUGE hit. It probably does fit up there with the least expensive meal we've had because of the cheese but it was really good and we'll be adding it to our regular menu. So....here it is:

Cheesy Chicken Enchiladas

2 pounds of chicken (cooked and deboned and cut into small sized pieces, I shredded mine)
2 cups jack cheese, grated
2 cups cheddar cheese, grated
2 cans of cream of chicken soup
1 cup sour cream
1 pkg taco season mix
Corn tortilla rounds

Preheat your oven to 350 degrees. Put your chicken, soup, sour cream and half the taco seasoning into a mixing bowl and mix well. Then add a little over half of each of your cheeses (basically you'll reserve enough to put on top) Mix it well. Using a medium to large sized spoon put the mixture in the middle of a tortilla and roll it up. Place them into a 9x13 inch baking dish that has been sprayed with non-stick spray. Keep rolling until the mixture is gone or you pan is full....you know, which ever one happens first. Spread the remaining cheese on top and bake for about 30 minutes until everything is hot and bubbly. Serve with refried beans and a salad if you like.

This made a lot of enchiladas for our family so if you have a small family you might want to half the recipe. Another option would be to make two of them and freeze one for later.

They were simply yummy and almost knocked their favorite casserole off it's thrown!

Have a great day!
Mavis D.