Creamy Chicken Enchiladas

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Creamy chicken enchiladas are always a family favorite.

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Cream of Chicken soup, scoop of sour cream, store-made pico de gallo, shredded Mexican-blend cheese and two cooked breasts (I use store-bought rotisserie chicken because it is so convenient) cubed.

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Mix thoroughly

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I didn’t need this big of a can for the size of my pan – I’ll remember that next time. Any brand works and you can also use green enchilada sauce for an alternate.

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First some enchilada sauce and then scoops of the chicken mixture rolled into flour tortillas and laid on top. Note: I am now eating gluten-free so I use corn tortillas. Corn tortillas are more fragile so heat them, without oil, on a non-stick griddle or frying pan, just to heat and soften… they will be easier to work with.

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A few scoops of the pico de gallo and a little more enchilada sauce.

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Cover in shredded Mexican-blend cheese. I then refrigerated the casserole for about 90-minutes until my Heart was on his way home.  I have also wrapped it up and put it in the fridge for the next day.

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Baked in a 350-degree oven for approximately 60-minutes (less time if you make it and put it right in the oven). Make sure to let the casserole sit for about 15-minutes before serving, the time helps it “settle” a little. Note: I often also add 1 can of black beans and/or leftover Mexican or yellow rice to make it slightly more substantial. This is a very popular meal with my family and both kids make it often. The leftovers are delicious and make for great lunches.

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