Every once in a while I get a hankering for Tex-Mex that nothing can satisfy besides these enchiladas. I first had them when we were invited to the home of a friend at church. He is from Texas, and this is his mother’s recipe.
Now, just a word of warning. This recipe is probably a bit unconventional. All you Texans out there will probably start throwing rotten fruit when you see that one of the ingredients is the always questionable “Cream of Chemical” soup. But don’t scoff until you try them. These are delicious! And easy too.
Enchiladas
1.5 lb chicken breast
1 onion
1 (8-oz) bag shredded Monterey Jack and Cheddar cheese
1 can Rotel Diced Tomatoes & Green Chilies
1 can Campbell’s Cream of Mushroom soup
flour tortillas
Boil chicken and cube. Dice onion. Fill tortillas with onion, chicken, and cheese. Roll and place in a greased 13×9 pan. I can fit 7 or 8 enchiladas in a pan. Mix together Rotel and soup and spread on top of tortillas. Top with more onion and lots of cheese. Bake at 350 degrees for about 30 minutes.
This is a great dish to prepare ahead of time and freeze. Defrost in the fridge the day before you want to cook it. You’ll need to allow more cooking time if it goes in the oven cold.
And what would a pan of enchiladas be without a pitcher of margaritas? It would be a very lonely enchilada, that’s what it would be. I got this recipe from another l friend from church.
Frozen Margaritas
6 oz frozen limeade
3/4 cup tequila (Cuervo Gold is my favorite.)
1/4 cup triple sec
lots and lots of ice
Blend well. Cheers!
(I don’t defrost the limeade so the drink is slushy. If you like your margarita on the rocks, thaw the limeade and use less ice.)
Just so ya’ll know, that is the BEST margarita recipe EVER. They are sooooooooooooo good….
I’ve got a very similar recipe from my MIL and they are so good!!
Both sound delicious. I have a similar chicken enchilada recipe but there’s 2 cans of cream of chemical soup – chicken and mushroom – but it goes inside, not on top. Plus the tortillas are cut-up not rolled. Hmm, on second thought, it’s not similar at all now is it? But still yummy!
Sounds yummy, I’ll have to give it a try.
Nothing wrong with cream soups. The enchiladas sound yummy. I love Tex-Mex. Good thing we have millions of options in these parts.
That pan of enchilada’s is calling my name. And rather loudly at that.
Girl, can we talk Tex-Mex? I think I have salsa coursing through my veins. And I certainly don’t scoff at Cream of Chemical soup–it’s a staple–at least the Healthy Request version–does that count? Those ladas look dee-lish!
Cream of chemical? I thought all it had was lots of sodium? I’m a midwesterner so I never would scoff at those fabulous ingredients. You should see the recipe for my grandmother’s Hot Dishes;)
I made this for the family last night (well, not the Margaritas, maybe next time
) and they LOVED it. Great recipe!
if you really don’t like cream of chemical soup, tammy from tammy’s recipes (http://www.tammysrecipes.com/homemade_cream_chicken_soup) who is not me,
has a recipe for it that is just the same as condensed cream of chicken.
it’s easy, i make it when i have time, use half and freeze half, and when i don’t have time there’s one in the freezer from when i did.
anyway. good luck!