Growing up in Texas, I've always loved Mexican food especially Enchiladas. This is one of my favorite meals to make because it is pretty simple, tastes amazing, and makes great leftovers! This is my first time posting a recipe on the blog, so hopefully my instructions aren't confusing. If y'all have any questions don't hesitate to ask!
Ingredients:
-3 Raw Chicken Breasts -12 count of Medium Flour Tortillas* -1 can Cream of Mushroom Soup -1 can Cream of Chicken Soup -8 oz of Light Sour Cream -1 can Diced Green Chillis -1 Chopped Onion -1 Teaspoon of minced Garlic -1 Bag of 4 Cheese Mexican Cheese (I use Sargento bc they don't add any wax) -3 Bowls -1 Glass Casserole Dish -Coconut Oil or Pam Spray -Metal Pot
Directions:
-Preheat Oven to 400 degrees -Add the garlic, chopped onion, and chicken breast to a pot of boiling water -You will use an assembly line to make these enchiladas, as once you start it can get very messy and you don't want to have to open anything with the sauce all over your hands. Make sure that the tortilla package has been opened and they are on their own plate, and the cheese has been poured into a bowl for easy access. -While chicken is boiling, combine the cream of mushroom soup, cream of chicken soup, sour cream, & diced green chillies in a bowl to make the sauce. Also grease one glass casserole dish. -Once chicken is cooked through pull chicken apart by hand into shredded strips & put in another bowl -Now take the sauce mixture and spread it out over a large plate. Take one side of the tortilla & cover with sauce now flip & cover the other side. -Add chicken, then cheese, roll up the tortilla and place in the casserole dish. Repeat until all tortillas are used. -Pour the extra sauce over the casserole dish and distribute evenly; do the same with the cheese. -Bake in the oven for 25 minutes or until cheese is golden brown and bubbling.
Shop my outfit here.
*(I prefer flour because corn tend to fall apart, but you can substitute corn if you are gluten free)
Photography by Mary Summers