Easy Enchiladas

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. Use organic Cream of Chemical soup if you want to feel a bit better about yourself. Or if you’re a true real foodie, make your own! Whatever you do, don’t bypass this recipe. It is delish.

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.

Enchiladas

Ingredients:

  • 1.5 pounds chicken breast, cooked and shredded
  • 1 onion, diced
  • 8 ounces Monterey Jack and Cheddar cheese, shredded
  • 1 can Rotel Diced Tomatoes & Green Chilies
  • 1 can condensed Cream of Mushroom soup (I use organic. It makes me feel better about using canned soup!)
  • flour or corn tortillas

Instructions:

  1. Boil chicken and cube. Dice onion. Fill tortillas with onion, chicken, and cheese.
  2. Roll and place in a greased 13x9 pan.
  3. Mix together Rotel and soup and spread on top of tortillas.
  4. Top with more onion and lots of cheese.
  5. Bake at 350 degrees for about 30 minutes.
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And what would an enchilada 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 friend from church and they seriously are the BEST Margaritas EVER. Cheers!

Comments

  1. says

    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!

  2. says

    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!

  3. says

    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;)

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