1 can (20 oz) red enchilada sauce
1/3 cup sour cream
1 can (4.5 oz) chopped green chiles
1 teaspoon ground cumin
2 cups chopped cooked chicken (I buy chicken tenders)
1 1/2 cups shredded Colby-Monterrey Jack cheese blend
1/2 onion, diced and sauteed
fresh mushrooms, diced and sauteed
8 flour tortillas
Heat oven to 350 degrees. Start sauteing onions and mushrooms. Season chicken as you like and cook in pan. When it’s cooked, take chicken out of pan to cool and dice it up or shred it with your fingers.
In a medium bowl mix enchilada sauce, sour cream, chiles and cumin. In ungreased 2-quart shallow baking dish, spread enough of the mixture to cover the bottom on the dish. It doesn’t take much! Set aside about 1 cup of this mixture. Now add chicken, 3/4 cup cheese and sauteed onions and mushrooms to the enchilada sauce mix in the bowl.
Place about 1/3 cup of chicken mixture in each tortilla. Roll up and place seam side down in baking dish. Pour soup mixture you have set aside on top of enchiladas and spread it to cover almost the whole top of enchilada. It just needs to be wet, not really saucy on top. Sprinkle remaining cheese on top of enchiladas. Bake for 20 minutes covered with foil that has been sprayed with non-stick spray. Then uncover and bake 5-10 minutes.
Things I do:
– I use as much cheese as I feel like. My enchilada sauce mix isn’t too soupy. It’s kind of chunky b/c of the chicken, onion and mushrooms. And I think I use more cheese than this recipe calls for. I buy a 2 cup bag of cheese and use it as I like.
– I also add a few canned, diced jalapenos. Mike and I like our food spicy. The green chiles are not spicy, just tasty.
– You can sprinkle diced green onions on top of each enchilada before you serve, but I don’t.
– I serve these with fresh corn that I put butter and salt on then wrap them up in foil and bake for 1 hour in our toaster oven on 375 degrees.