Mild & Creamy Enchiladas

Rebecca created this recipe by identifying her favorite elements of various enchiladas she had tasted, and working out a recipe that incorporated the best of them.

12 boneless, skinless chicken thighs
20 medium-sized flour tortillas
1 can cream of chicken soup
2 cans cream of mushroom soup
2 tsp paprika
2 tsp cumin
½ tsp oregano
½ Tbsp chili powder
1 cup sour cream
about 2 cups grated cheese

Boil chicken for two hours (no salt in water). Remove thighs, cover, and cool in fridge. Also, keep remaining broth and cool in fridge.

Pre-heat oven to 350°F. When broth is cooled, remove fat from surface. Mix soups, sour cream, and spices. Add broth to soup mixture until you reach the consistency of creamy gravy. Cube or shred chicken into a bowl and add a small amount of soup mix. Stir gently to coat chicken.

Add more broth to remaining soup mix until the consistency is like creamy soup. Pour enough into two 9×13″ pans to coat the bottom of each. Fill tortillas with meat, roll, and place in pans (10 should fit in each). Feel free to experiment with adding chopped peppers, olives, diced tomatoes, etc. to the filling! Top tortillas with the rest of the soup mix and then the shredded cheese. Cover and bake for 40 minutes.

Yields: 15-20 servings

Time to make: 4 hr

Source: Rebecca Carlson

Published in: on October 17, 2009 at 6:40 pm  Leave a Comment  
Tags: , ,

The URI to TrackBack this entry is:

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: