I cannot believe that I have not shared this recipe with you. We were first introduced to these AMAZING enchiladas when my friend’s Mom made them. They were a staple when we were first married. I now cook with a lot less (read: no) cream of chicken, so these enchiladas are now a rarity in our home. However, when I do cook them, Matt cannot hide his delight!
These are so tasty that I usually double the batch when I make them! I took some to church this past weekend, and put the rest in the freezer. I bet I could cook them with Greek yogurt instead of sour cream, but where would the fun be in that? I figure we can enjoy a little fattening food every once in awhile!
- 12 Flour Tortillas
- 3 Chicken Breasts (shredded)
- 2 cans Cream of Chicken Soup
- 1 can diced Green Chiles
- 3 cups Jack & Cheddar Cheese (shredded)
- 2 - 3 cups Sour Cream
- 8 Green Onions (sliced)
- 1/2 cup Black Olives (chopped)
- 2 - 3 pinches Paprika
||Preheat oven to 350 degrees. Combine soup, chiles, onions (reserving some for topping), olives, sour cream, and half of the cheese. Set aside about half cup of the mixture. Add shredded chicken to the large amount of mixture and stir well. |
||Spray glass dish with oil and then put a thin layer of reserved mixture on the bottom of the dish. Fill tortillas with mixture and lay in dish. Spread with the last of the sauce, cheese, green onions, and paprika. Bake for 45 minutes, uncovered. |
I definitely prefer my enchiladas with white sauce, what about you?
How do you decide if a recipe is a winner? Most nights, I consider a new recipe a success if Matt goes for seconds. What makes it a winner is when Matt and I fight over the leftovers. This is what happened with the Chicken Enchilada Soup recipe from Homemade by Holman.
Most of my recipes are found on Pinterest when I’m hungry. What started as an innocent pin has now turned into a family staple.
Chicken Enchilada Soup
adapted from Homemade by Holman
3 cups low sodium chicken stock
2 skinless, chicken breasts
2 tsp ground cumin
2 tsp paprika powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
1 can green chiles
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz shredded Mexican cheese mix
8 oz pepperjack cheese, shredded and divided
In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, paprika, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, chilies, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add shredded Mexican cheese mix and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.
If soup isn’t as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Ladle into serving bowls and top with crushed sour cream, tortilla chips and reserved pepperjack cheese.
You could also make this in a slow cooker / crock pot. I’m craving this now. So good!