I have some cans of cream soups that need used up, so I've been looking for recipes using them. I don't usually use cream soups in my enchiladas, but this one sounded really good. I did do some tweaking to suit our tastes. I boiled some chicken breasts the day before with chopped onions and garlic, salt, pepper, and cumin. I removed the meat and let the broth simmer down some to use with recipe. Next day, I shredded the meat and heated up corn tortillas while my sauce heated on the stove. I left out the sour cream (hubby doesn't care for it) and added a can of cheddar cheese soup. Added a small can of green enchilada sauce (I love that stuff!) and a soup can full of my chicken broth, 2 tsp chili powder, 1 tsp cumin, and the green chile peppers. I poured part of the sauce into my shredded chicken, then covered the bottom of my baking pan with the sauce. I dipped my tortillas in the sauce before spooning in the chicken mixture, rolled them up and poured more sauce over the top. Can you tell we like lots of sauce with our enchiladas? lol Topped with shredded cheese, chopped onions, and sliced black olives and baked. Served them with chopped tomatoes on top and Mexican rice on the side. Yum yum - and I have enough leftover for todays' lunch!
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I have some cans of cream soups that need used up, so I've been looking for recipes using...