Creamy chicken enchiladas are always a family favorite.
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.
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.
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.
A few scoops of the pico de gallo and a little more enchilada sauce.
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.
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.