Raise your hand if you love to eat, and love to cook, but some nights you just don’t want to be in the kitchen. Just me? No? I do love to cook, that much is clear, but there are some nights after work that the last thing I want to do is be in the kitchen. Yet I want a yummy, hot meal on the table. Picky much?
These enchiladas are perfect for nights like those, Use a rotisserie chicken if you are too lazy to cook the chicken, and I just layer the filling and tortillas in the pan rather than rolling them. I actually used leftover turkey this time and they were equally delicious.
I have been making these for years and have frozen them many times. Its a great casserole to take to new parents or someone ill, and can easily be doubled.
- 3 cups cooked and shredded chicken or turkey
- 4 oz can diced green chiles
- 1 10.5 oz can cream of chicken soup
- 1 cup sour cream (low fat or regular)
- 2 tsp garlic powder
- 1 tsp freshly ground black pepper
- 1 tsp salt
- 1 tsp onion powder
- 10 flour tortillas
- 3 cups shredded cheddar cheese
- Sliced olives for garnish
Grease a 9x13 casserole dish. Mix sour cream, can of soup, garlic powder, onion powder, salt and pepper in a bowl. Whisk to combine well. Add the shredded chicken. Slice tortillas into 3 strips.
Spread a thin layer of soup mixture onto bottom of greased casserole dish.
Layer half of the tortillas over that, followed by half of the soup mixture. Sprinkle half of the cheddar cheese. Repeat layers, top with shredded cheese and olives.
Cover tightly with foil.
Bake at 350F for 40 min, or just until cheese is melted, Remove foil and cook an additional 5 minutes until cheese is slightly golden and bubbly.