Easy Enchiladas

Sigh. My bribe didn’t work. Which is a little sad because I don’t particularly think 3 is an extraordinary number to ask for. I must be less popular than even I thought. I’m going to cave and post this super simple enchilada recipe that my mom made up, because I know everyone likes recipe posts! I served this on Wednesday for some friends, but no pictures unfortunately.

Mom’s Easy Enchiladas

  • 3 chicken breasts
  • 1 family size cream of chicken
  • 1 can of enchilada sauce (I use the red kind)
  • 7ish medium flour tortillas (or large)
  • 1 pkg sour cream (8oz)
  • 1/4-1/2 onion, chopped
  • 1 pepper, chopped
  • 1 pkg of taco spices
  • 1 pkg of taco cheese

01| Preheat oven to 350F. Cook chicken with taco seasoning, adding onions and peppers halfway through. You can either cook them whole and shred them later or cut them up into little pieces first and then cook them. (I cut them first).

02| In a large skillet or pan, warm cream of chicken, sour cream, and 1/2 the package of cheese. Add the cooked chicken. Mix until it’s consistent and all the cheese is melted. It doesn’t really have to “cook” per-say, just blend.

03| Here’s the messy part. Pour your enchilada sauce into a bowl big enough for you to coat the tortillas in. Get your glass pan (13×19″) ready by coating the inside surface with red enchilada sauce to prevent sticking.

Take a tortilla, coat both sides in enchilada sauce by turning it in the bowl. Next, place it in the pan like a half-pipe, ladle in a portion of the chicken mix (about a 3/4 cup, depending on your tastes), fold the two sides in, and turn it over so the “opening” is on the bottom–holding it shut. I just leave the small sides open because it fits snugly in the pan. If you use large size tortillas or if you want to freeze them for later, I would tuck in the small sides so everything doesn’t spill out.

04| Repeat until you’ve used all of the inside mixure. Pour remaining sauce over the enchiladas and sprinkle remaining cheese on top. Cover with foil and bake for about 45 minutes.

I served mine with Spanish Rice-A-Roni and corn (and a dollop of sour cream on top of the enchiladas). Doesn’t that sound so simple??

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