Cheesy chicken enchiladas are a great make ahead dinner. These also freeze really well. If the full recipe is too much you can freeze half for another time!
This post today is for my Mom. Over the last several weeks she has texted a couple different times for a reminder of the ingredients in my cheesy chicken enchiladas. I have missed the text or not seen it a couple of times so I figured the way to remedy the problem was to post my recipe so she can find it when needed. This is a great recipe! I love that I can make it in the morning to put in the oven in the evening. I also love that these freeze so well. So if a full recipe is too much for you, just freeze half for a later date.
In a large saucepan, melt a tablespoon of butter to sizzling over medium heat. Add the green onions and clove of garlic. Saute’ them for about 30 seconds. Add the cream of chicken soup, cream of mushroom soup, sour cream, and diced green chiles. When it comes to the diced green chiles, the recipe calls for a whole can of them, but I only use 1/2 a can because it is too spicy for our tastes with the whole can. So the amount of diced green chilis is totally your call. Stir this together and set 1 cup of this sauce aside for topping the enchiladas.
Add the chicken and 1 cup of shredded cheese to the remaining sauce and mix together well.
Lay out 8 tortillas across your table or counter top and divide the filling amongst them. Roll them up and place them seam down in a 9×13 baking dish that has been sprayed with non-stick cooking spray.
Whisk 1/2 cup milk into the reserved cup of sauce and pour it over the top of the chicken enchiladas. Then top with the remaining cup of cheese. Bake at 350 for 30-40 minutes. The enchiladas should be heated through and the cheese should be melted.
- 1 Tbs. Butter
- 1/4 Cup Green Onions thinly sliced
- 1 clove Garlic minced
- 1 (4 oz) can Diced Green Chiles
- 1 Can Cream of Chicken Soup
- 1 Can Cream of Mushroom Soup
- 1/2 Cup Sour Cream
- 2 Cups Cooked, chopped up chicken
- 2 Cups Shredded Colby Jack Cheese
- 1/2 Cup Milk
- 8 Flour Tortillas
Preheat the oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
In a large saucepan, melt the butter to sizzling over medium heat. Add the green onions and garlic. Saute' for about 30 seconds.
Stir in the cream of chicken soup, cream of mushroom soup, sour cream and diced green chiles. You don't have to add the whole can of chiles if you don't want to. Personnally I only use half a can because I'm not a big fan of spicy foods, but I know others like a little more heat than I do. So it's up to you.
Spoon out 1 cup of this sauce and set aside.
Add the chicken and 1 cup of shredded cheese to the sauce in the pan. Mix well.
Lay out the tortillas across your countertop and divide the chicken/cheese filling amongst them. Roll the tortillas up and place them seam down in the prepared baking dish.
Whisk the milk into the cup of sauce that you set aside. Pour over the top of the chicken enchiladas. Top with the remaining cup of cheese.
Bake at 350 degrees for 30-40 minutes.