Friday, August 30, 2013

My favorite enchilada recipes!

I have two ways of making enchiladas.  Both are delicious, and I love making them with freshly made flour tortillas!


1 can cream of mushroom soup
1 can cream of chicken soup
1 small  can tomato sauce
½ c. Sour Cream
½ Taco Seasoning packet
1 lb (2½ c.) chicken/beef cooked and shredded
12  tortillas
3 c. grated cheese

   Spread sauce in bottom of pan. Lay all 8 tortillas on counter and spread sauce on them.  Divide the chicken or beef and spread on tortilla, add cheese. Add green chili’s if desired. Roll up and place in baking dish.  Spread remaining sauce over tortillas and cook at 325 degrees for 1 hour or 350 degrees for 30 minutes.  Cover with cheese with 5 minutes left to bake.                             Serves 8-12 , 60 min-prep, 30-60 min-cook


1 can (10 3/4 ounces) Cream of Chicken soup
½ c. sour cream
½ c. Pace® Chunky Picante Sauce - Mild
2 cups chopped cooked chicken or hamburger
½ c. shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (9-inch), warmed

      Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup soup mixture, chicken and cheese in a large bowl.

Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover and bake 40 minutes or until hot and bubbly.
ALSO GOOD OVER RICE, then no need to bake.       

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