Here's what's for dinner tonight--our family's favorite enchilada recipe!
1 can (16 oz.) refried beans
10 flour tortillas (6 to 8 inches)
1 can condensed cream of chicken soup, undiluted
1 cup sour cream
3 to 4 cups cubed roasted or cooked chicken (I often just use 2 cans of chicken)
3 cups shredded cheddar cheese, divided
1 can (15 oz.) enchilada sauce
1/4 cup sliced green onions
1/4 cup sliced ripe olives
Shredded lettuce, optional
Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup of the mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in a greased 13" x 9" baking pan. Pour enchilada sauce over the top; sprinkle with onions, olives and remaining cheese.Bake, uncovered, at 350 degrees for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas, if desired.
Are these the yummy enchiladas Mom made the weekend of Devyn's talk? I was going to call you for the recipe, but now I have it, I hope. I love the lettuce garnish. You are so creative.
ReplyDeleteYes . . . these are the enchiladas you had here. I hope your family enjoys them.
ReplyDeleteYum! We made these with some of our leftover Thanksgiving turkey. They are quick to make, and we all loved them. Thanks for sharing the recipe!
ReplyDelete