This is a super quick enchilada recipe that is easy to spice up or tame. Use hotter salsa or more chili powder to add some kick. I use 1 tsp of chili powder and mild salsa since I’m sharing with a 2-year old!
I have made this dish before when in quite a rush using canned premium chicken chunks, so that is a way to make this an even faster meal.
If you use wheat tortillas, you will definitely have to warm them a bit first to make them supple enough to roll. Just place them in the microwave with a few damp paper towels among the stack. It doesn’t take long to warm them in the microwave, so don’t overheat or they will become rubbery!
Prep: 15 minutes Bake: 40 minutes Makes 5-6 servings
1 can of condensed cream of chicken soup
1/2 cup sour cream
1 cup salsa
1-2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterrey Jack cheese
6 flour tortillas (6″ or larger), warmed
1 small tomato, chopped
1 green onion, sliced
Heat oven to 350 degrees F. Stir soup, sour cream, salsa and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in large bowl.
Divide chicken mixture among tortillas. Roll up tortillas and place seam-side down in 11x7x2 baking dish.
Pour remaining soup mixture over filled tortillas. Cover baking dish.
Bake 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.