I had some leftover chicken that I wanted to use up the other night. I wasn’t in the mood for cold chicken and salad. Didn’t feel like making biscuits and chicken a la king. I wanted something different…and I had corn tortillas sitting around. I asked my husband if chicken enchiladas would suit, and he said yes.
Easy Chicken Enchiladas
- 2 cups cooked chicken, cubed or shredded
- 1 small onion, diced
- 2 teaspoons butter
- 1/4- 1/2 cup green onion, chopped
- 1/2 cup water
- 1 tablespoon taco seasoning
- 1 can cream of mushroom soup
- 1/2 cup sour cream
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 8-10 corn tortillas
- 1 cup enchilada sauce
- 1 cup grated cheese (monterey jack, mozzarella or cheddar)
Preheat oven to 350 F. In a saucepan, combine the soup, sour cream, chili and cumin. Heat over medium heart for about 10 minutes or so. In the meantime, melt the butter in a frying pan over medium heat and add the chopped onion. Once it is golden in colour, add the chicken and green onions. Cook for a couple of minutes, then add the taco seasoning and water. When most of the water is gone, stir in about a third of the sour cream/soup mixture. Cook for a few minutes, then remove from heat.
In an greased ovenproof dish, spread the remaining sour cream/soup mixture. Fill the tortillas with the chicken mixture, roll up and place seam side down on the soup mixture. Top with the enchilada sauce and grated cheese. Bake for 25-30 minutes, then remove from heat. Let set a couple of minutes and serve. You can sprinkle some more green onion, chopped tomatoes, sliced black olives, black beans, corn kernels, sour cream…on top, if you desire.