Restaurant-Style Chicken Enchiladas
Delicious and authentic, direct from San Antonio!
Servings: 6 people
Ingredients
- 6 chicken breasts, cooked and shredded
- 26 oz. Cream of Mushroom soup
- 16 oz. sour cream
- 4 oz. chopped green chilies canned is fine
- 1/2 cup grated jalapeños
- 1 can Rotel diced tomatoes spicy if you like it hot!
- 1 can black beans drained (optional, for extra protein)
- 12 corn tortillas
- 1/4 cup vegetable oil
- 3 cups shredded Mexican-blend cheese
- Salsa for topping
Instructions
- Mix Cream of Mushroom soup, sour cream, green chilies, grated jalapeños and black beans in a large bowl
- Toss shredded, cooked chicken into the mixture (you can season the chicken with taco seasoning before cooking if you like for a little extra zip). Set aside.
- Place about 1/2 tsp of vegetable oil on a large plate. Dip and evenly coat each tortilla individually (the oil is what gives it the flavor!).
- Heat corn tortillas in microwave according to pkg. instructions (I usually do 10 tortillas for 2 minutes). I place a damp paper towel on top of tortillas in microwave for extra softness.
- Working one at a time, place a healthy dollop of the chicken and sour cream mixture in the center of each tortilla.
- Top with a small handful of shredded cheese and a dollop of Rotel tomatoes (drained) if you wish. I also sometimes just dump the drained Rotel on top of the whole baking dish when done if I'm feeling lazy.
- Roll up tortilla, burrito-style and place in a greased 9"x13" baking dish.
- Continue to roll and add tortillas to dish, placing side by side. If you need to, you can double up the rows. Spoon any remaining sour cream mixture on top of the tortillas.
- Top with remaining shredded cheese and bake uncovered at 350 degrees for 30 minutes.
- Serve with salsa (this is important, because there is so much cream in the enchiladas, the salsa gives them a little extra zip)