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Chicago, IL, United States
Wife and mother of 6, lover of God, life, family, good food, good friends and good times!


Effortless Enchiladas

This is one of my favorite enchilada recipes from waaaaayyy back to single motherhood.  I got this from a Campbell's Soup recipe book I bought when I was about 20 years old.  I have made my tweaks through the years and these are just about perfect!  What's great about it is the ingredients are no-fuss; it's quick and easy to make especially for a weekday meal.  Even the kids can help make them and they'll love eating them even more!

You will need:

1 tbsp. olive oil
1 large onion, chopped
2-10.75 oz. cans cream of chicken soup (not pictured)
1-8 oz. tub of sour cream
2 cups mild or medium salsa
1 bunch green onions, chopped
4-8 oz. cans cooked chicken, drained
4 tsp. chili powder
2 cups shredded cheese, taco blend or cheddar-jack
15-20 fajita-size whole wheat or flour tortillas, warmed
1-14.5 oz. can diced tomatoes, any flavor or plain
1 bunch green onions, chopped

  1. Heat the oven to 350 degrees.
  2. In a small skillet, heat olive oil and sautee onions until translucent.
  3. In a medium bowl, stir soup, sour cream, salsa and 1/4 cup of green onions.  Mix well.
  4. Using a fork, separate chicken to break up clumps.  Add chicken and sauteed onions to mixture.
  5. Season mixture with chili powder.  Add 1 cup of cheese to mixture.
  6. Roll 2 spoonfuls of chicken mixture in each tortilla then place each tortilla in a baking dish (2-13x9's should do).
  7. Top enchilada's with remaining soup mixture, cheese, diced tomatoes and green onions.
  8. Bake in oven about 30 minutes or until enchiladas are bubbling.

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