I know that there have been a few different versions of enchiladas posted on the Mormon Mavens blog, but this is my version and it is also one of my favorite freezer meals. I usually make 3 or 4 pans at a time and freeze a couple.
This recipe is a take on my mom’s enchiladas that I LOVED eating as a kid. I simplified the recipe to make it fit my lifestyle more. I do not cook the sauce and I do not combine the sauce and the chicken like my mom does.
Also note-almost everything in this recipe is APPROXIMATIONS. I know that is horrible for a food blog, but, I have never used a measuring cup or spoon when I make this. Just tweak it to your liking!
2 Chicken breasts cooked and chopped (I broil mine sprinkled with garlic salt, cumin, chili powder, lime juice and oil.)
2-3 Cups shredded cheese (mont jack, colby jack, mexican blend, whatever you prefer.)Flour tortillas-soft taco size
Saute in a pan til soft, 1 onion-chopped and one garlic clove minced
2 cans cream of mushroom soup
1 to 2 C. sour cream
1/2 to 1 C. salsa
1 can diced green chilies
1/4 to 1/2 C. green salsa (I only add this if I have it on hand)
Cover with foil and bake for about 20-30 mins in a 350 degree oven. Remove the foil and bake another 10 mins or so, til the edges are bubbly.
If you freeze them, just cook them at about 350, covered, for a couple hours until the center is warm and the edges are bubbly.
Serve with Rice, beans, shredded lettuce, guacamole, sour cream, salsa, chopped olives, and whatever else you like.