Ingredients
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1 lb chopped cooked chicken
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1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon salt
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1 (4 ounce) can chopped green chilies
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1 cup chicken broth
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12 fresh corn tortillas
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2 cups shredded cheddar cheese or 2 cups queso fresco
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1 (10 ounce) can green enchilada sauce
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1 cup salsa
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2 -3 tablespoons chopped cilantro
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1/2 cup sour cream
Instructions
- In a mixing bowl, stir together cooked chicken with cream of chicken soup, garlic powder, onion powder, salt, and chopped green chilies; set aside.
- Preheat oven to 350°F.
- Grease bottom of large ovenproof casserole dish.
- Heat chicken broth until it is warm and place in a shallow bowl.
- Immerse corn tortillas one at a time immediately before filling- just until it softens just a tad; do not oversoak.
- Remove tortilla from broth, and add another while filling.
- Place about 3 tablespoons of chicken filling across the center of the tortilla, then roll up.
- Place rolled tortilla into the casserole dish.
- Repeat until all tortillas and filling are used.
- Pour green chile enchilada sauce and tomato salsa over the tops of the rolled tortillas, leaving some of each sauce exposed so it shows red/green.
- Sprinkle with shredded cheese and top with chopped cilantro.
- Bake at 350°F for 25 minutes or so or until dish is warmed through, cheese is melted, and slightly golden on top.
- Serve enchiladas garnished with a spoonful of sour cream.