These were so awesomely amazing I can’t even begin to tell you. In fact, they were very similar to my manicotti only a lot easier to prepare. I actually can’t wait to make these again, and next time I will be making a second batch at the same time to freeze for later.
Golden Chicken Enchiladas:
- 2 Tbs. butter
- 1 clove garlic, minced
- 1/2 onion, diced
- 1 can diced green chilis
- 1/2 cup sour cream
- 2 cans cream of chicken soup
- 2 cups cooked chicken, shredded
- 1/4 cups milk
- 1 cup cheddar cheese
- flour tortillas (any size, I used burrito size because that is what I had on hand, next time I will use smaller.)
Saute the onion and garlic in the butter. Stir in the sour cream, green chilis and 1 can of the soup. Mix well and take out 3/4 cup of sauce to reserve for later. Add the chicken and 1/2 cup cheese to the sauce still in the pan warm through.
Fill the tortillas with the chicken mixture, rolling and placing in a greased baking dish. In a small bowl, combine the reserved sauce with the milk. Add second can of cream of chicken soup, this is where you could possibly need an extra splash of milk if the sauce is too thick. Pour this sauce over the enchiladas in the pan. Sprinkle with the remaining cheese.
Bake at 350 degrees for 30-40 minutes or until hot.
Or, cover tightly with foil and freeze. Label with the instructions, “Thaw in fridge. Bake at 350 degrees for 45 minutes to 1 hour or until bubbly.”
Take my word for it, go ahead and make a second batch to freeze. I sure with I did.