A couple people asked for the recipe I use for the chicken enchiladas I showed in the two chickens, a bag of rice, and some broccoli post.
Here it is:
Ingredients (these are approximate — I don’t really measure anything, so you can adjust to your liking):
3 cups cooked chicken
1 can cream of chicken soup
1 bag frozen corn (thawed)
2-3 cups shredded mexican cheese
1/2 – 1 tsp. cumin (I didn’t have this last night, so I didn’t use it — they were still good)
1/4 cup chopped cilantro (I don’t always use this, and if you have a kid who won’t eat green shit, then leave it out)
Preheat oven to 350 degrees.
Lightly oil 13×9 inch baking dish.
Mix chicken soup and half a soup can of water.
Add appx. 1 – 1 1/2 cups of cheese, cumin, cilantro and mix well.
Set aside 1/3 of the soup/ cheese mixture to pour over enchiladas once they are rolled up.
Mix chicken and corn into remaining soup/cheese mixture.
Spoon mixture into tortillas and roll up.
Place seam side down in baking dish.
Pour soup /cheese mixture you set aside earlier over the tortillas. Make sure they all get covered.
Sprinkle remaining cheese over enchiladas.
Spray foil with cooking oil and cover.
Bake 45-50 minutes.
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