Chicken Enchiladas Two Ways

Chicken Enchiladas 2 Ways by Posed Perfection
Hi there, Friends! How is your weekend going so far? We've been watching my son play in a baseball tournament since Thursday night. Hence, the scarcity of posts ;-) Baseball season is finally over. Thank goodness! Anyway, I couldn't let the weekend go by without sharing one of my all time favorite recipes... Chicken Enchiladas- 2 Ways. I just made some this week and I'm already anticipating when I can pull out the other pan of them from the freezer for a quick and easy meal.
Chicken Enchiladas 2 Ways by Posed Perfection
Here's what you need: cooked, shredded chicken, cream of chicken soup, sour cream, green chiles, onion, milk, tortillas and shredded cheese (colby jack or cheddar).
In medium bowl, combine cream of chicken soup, soup can full of milk, and a can of green chiles. (If you want to spice things up a bit, feel free to add some salsa to this step.)
In another bowl, stir together shredded chicken, chopped onions, 3/4 cup shredded cheese and sour cream. Then, pour in 1/2 of the soup mixture and combine thoroughly.
Place about 1/2 cup of the filling down the center of a flour tortilla and roll up. The amount of filling may depend on the size tortilla you use. Mine were the large burrito size.
Place the rolled up enchiladas seam-side down in a pan that's been sprayed with cooking oil. Pour remaining soup mixture over the top of the enchiladas and sprinkle remaining cheese all over. Cover with foil and bake in 350 degree oven for 25 minutes. Remove foil and bake for 5-10 minutes longer or until cheese is melted and the sides are somewhat bubbly.
Chicken Enchiladas 2 Ways
(serves 6-8)

3-4 chicken breasts cooked and shredded
1 cup sour cream
1-1 1/2 cups shredded cheese (colby-jack or cheddar)
1/4 cup chopped onions
1 can cream of chicken soup
1 soup can of milk
1 small can chopped green chiles
8-10 flour tortillas

Preheat oven to 350 degrees and spray 13x9 pan with cooking oil. In medium bowl, stir together cream of chicken soup, can of milk and green chiles. In another bowl, combine shredded chicken, 1 cup shredded cheese, chopped onions and sour cream. Add in 1/2 of the soup mixture and stir together.  Place 1/2 cup filling mixture down the center of a flour tortilla and roll up. Place rolled enchiladas in prepared pan seam-side down. Pour remaining soup mixture over the enchiladas and top with left over cheese. Cover with foil and bake in 350 degree oven for 25 minutes. Remove foil and continue to bake for 5-10 minutes or until cheese is melted and sauce is bubbly.
Chicken Enchiladas 2 Ways by Posed Perfection
Wondering where the "2-way"comes in? When I am feeling a bit lazy, or wanting to stretch the meal even farther, I will turn this into a casserole instead of individual enchiladas. To do this, tear tortillas into quarters and layer in a prepared pan. Start with the tortillas, then filling mixture topped with cheese.
Pour some sauce and repeat the layers, ending with a layer of tortillas with sauce on top. Bake as directed.
Chicken Enchiladas 2 Ways by Posed Perfection
From this recipe, I will typically make a 13x9 pan of enchiladas, then make an 8x8 pan of the casserole to put in the freezer for a fast weeknight meal. Simply thaw in the refrigerator and then bake. Ever have one of those times where you have the opportunity to bless someone with a meal? This is a great dish to take to that someone. What's your go-to meal to take to friends in need?
I'm linking up at some of these great parties and




13 comments:

  1. Now I want to make some :) definitely trying this

    ReplyDelete
  2. I'm starving right now and this looks amazing!!!!!! Thanks for sharing this recipe!~ Came on over from the share on It's Overflowing.

    ReplyDelete
  3. Oh girl! I am all about the green chili's. Love this recipe... now I'm hungry and its 10pm!!

    Krista @ joyfulhealthyeats

    ReplyDelete
  4. Looks so yummy! Thank you so much for sharing at Monday Funday this week! Have a good one!

    Take care,

    Trish

    ReplyDelete
  5. I love any recipe that I can make for dinner and freeze a second to reduce cooking later! I found this on Inspiration Monday party and am going to try it.

    Nicole
    Hold the Office

    ReplyDelete
  6. I need to make these for sure. We love enchiladas and I can make two batches and freeze one for later. Fabulous idea. Thanks for the recipe. Hugs, Marty

    ReplyDelete
  7. This seems pretty easy for a weeknight dinner. Thanks!

    ReplyDelete
  8. Those look absolutely delicious, my family would love them, thanks for the inspiration! :)

    ReplyDelete
  9. This looks delicious! I am pinning this one. Thank you for sharing this and your alfredo popcorn at What We Accomplished Wednesdays. Have a great week!

    Hugs,
    Deborah

    ReplyDelete
  10. These enchiladas look delicious. Thanks for sharing your recipes.

    ReplyDelete
  11. yum those enchiladas look sooo good!! thanks for sharing!!

    ReplyDelete
  12. Hi Nici,
    Your Photo's are always so good, makes me think I can reach out and take a bite. Your Enchiladas look delicious! Thank you so much for sharing with Full Plate Thursday and have a great week!
    Miz Helen

    ReplyDelete
  13. This sounds like the recipe from the easy everyday cooking recipe cards... I was missing this one
    Thanks!

    ReplyDelete

Thank you so much for stopping by to leave a comment. I really appreciate you taking the time to write your words of encouragement. Your sweet notes make my heart smile! Have a delightful day!