I just realized it's Cinco de Mayo -- which, for me, makes me ponder all the ways one might enjoy Mexican food! So, in honor of the day (and to give me an excuse to post a recipe), here's one of my faves -- Enjoy!
Chicken Enchiladas
3 c. cooked chicken, cut up
1 can cream of chicken soup
1 c. sour cream
1 can refried beans
3 c. shredded cheese (like Mexican blend)
~10 soft-shell tortillas
1 can (14-15 oz.) enchilada sauce
1 small can sliced black olives
4 green onions, sliced
1. Preheat oven to 350F. Lightly grease the bottom and sides of a 9x13x2 baking pan with oil.
2. In medium bowl, combine chicken, canned soup, and sour cream until evenly coated. (*May add a can of diced green chiles if desired.)
3. In each tortilla, spoon about 2 Tbsp. beans (evenly divide the can among the tortillas). Top with 3-4 Tbsp. of the chicken mixture (evenly divide). Top with 2 Tbsp. shredded cheese, reserving the rest.
4. Tightly roll each tortilla and place, seam-side down, in the prepared pan. (You should be able to fit all 10 in one pan.)
5. Top the rolled tortillas evenly with the can of enchilada sauce. Next, top with onions and olives. Lastly, top with remaining shredded cheese.
6. Bake, uncovered, at 350F for about 35 minutes, until cheese is melted and enchiladas are heated through.
7. Serve with tortilla chips and margaritas or beer!
No comments:
Post a Comment