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Woke up this morning with a fresh layer of snow on the ground, does look fresh and clean and oh so much like the Christmas season! I am trying to think positive before I bundle up and head out for some errands.
I have been mulling over some menu options for our family Christmas meal and I think I might go with a taco bar this year and have a pan of enchilada. For good measure, its hard to think of a menu that appeals to the young and old alike and that in part can be prepared ahead of time. I may change my mind. I guess I will put out the word and see what feed back I receive! Today I am sharing a recipe for chicken enchiladas that can be made ahead and aren’t so spicy. I hope that you will enjoy them too.
Sour Cream Chicken Enchiladas:
Two 10-ounce cans mild green enchilada sauce
1 10.5 ounce can condensed cream of chicken soup
One 8-ounce container sour cream
4 cups shredded cooked chicken
One 4-ounce can diced green chilis
One 14- ounce bag grated mozzarella cheese ( 3 1/2 cups)
Ten 10-inch soft four tortillas
Diced fresh tomatoes
1/2 cup chopped fresh cilantro
Spray a 9x13 inch baking dish with vegetable spray.
In large bowl, whisk together the enchilada sauce, chicken soup and the sour cream, spread about 1/2 cup of the sauce in the baking dish. Set aside the remaining sauce.
In a medium bowl, combine the chicken and chiles, toss until combined. Set aside about 2 cups of the shredded cheese for the topping.
Sprinkle some mozzarella on a tortilla, then add some of the shredded cheese and chilis. Tightly roll up the tortilla and place it seam side down in the prepared pan. Continue with remaining tortillas and filling until all are filled. Push the others up against each other as necessary so that all the filled tortillas fit in a single layer. Pour remaining sauce over the top, bake for 20 minutes at 350 degrees, remove and sprinkle the reserved mozzarella on top. Bake until the cheese is melted, about another 15 minutes. Serve hot with garnishes and Mexican rice. Have a great week