Thursday, December 1, 2011

Creamy Chicken Enchiladas

Have you ever had a need for someone to bring a meal to you and your family?  Perhaps you've been sick or there's been a stressful circumstance or you've been out of town or you had a baby?  These are just a few of the reasons why one might prepare a meal for someone and take it to them.  There are lots of other situations that might call for taking a meal to someone.

Heck!  You could do it for no reason whatsoever!  What a wonderful way to make someone's day!

Over eleven years ago, my mom made a few meals and brought to our house.  Our first child had been born and she had just found this recipe for Creamy Chicken Enchiladas.  I think she found it in a magazine advertisement for Breakstone's Sour Cream.  She made it, brought it to my house, put it in my refrigerator and left me the recipe with the directions on how to bake it.

The rest is history.  I have been making Creamy Chicken Enchiladas regularly from that point on.  Mom has been known to take it to church pot lucks.  I have made it and taken to friends' houses when they've had babies or surgery or had friends over for dinner and served it then. 

Bottom's a good recipe and you should try it out.  This is a great, quick meal and uses up any leftover chicken (or Thanksgiving turkey!) from a previous meal earlier in the week.

Creamy Chicken Enchiladas
Here's What You Need:
2 1/2 cups chopped, cooked chicken
1 can cream of chicken soup
1/4 cup chopped fresh cilantro, optional
1 cup sour cream
8 oz. shredded cheddar cheese
16 oz. salsa
12 flour tortillas (6-8 inch size)

Here's What You Do:
In a large bowl, mix the soup, chicken, 3 Tablespoons cilantro (if using), 1 cup of sour cream and 1 cup of shredded cheese.

Spoon about 1/4 cup chicken mixture down the center of each tortilla.

Roll up and place seam side down in a greased 13x9 baking dish.

Once all of your little enchilada soldiers are lined up in the baking dish, top with the salsa and cover the pan with foil.  Bake for 25 minutes in a 350 degree oven.

Uncover and sprinkle the remaining cheese on top and bake an additional 5 minutes or until the cheese is melted.  Sprinkle with remaining cilantro.  Make about 6-8 servings depending on how hungry you are!

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