Every once in a while I get a hankering for Tex-Mex that nothing can satisfy besides these enchiladas. I first had them when we were invited to the home of a friend at church. He is from Texas, and this is his mother’s recipe.
Now, just a word of warning. This recipe is probably a bit unconventional. All you Texans out there will probably start throwing rotten fruit when you see that one of the ingredients is the always questionable “Cream of Chemical” soup. But don’t scoff until you try them. These are delicious! And easy too. Use organic Cream of Chemical soup if you want to feel a bit better about yourself. Or if you’re a true real foodie, make your own! Whatever you do, don’t bypass this recipe. It is delish.
This is a great dish to prepare ahead of time and freeze. Defrost in the fridge the day before you want to cook it. You’ll need to allow more cooking time if it goes in the oven cold.
- 1.5 pounds chicken breast, cooked and shredded
- 1 onion, diced
- 8 ounces Monterey Jack and Cheddar cheese, shredded
- 1 can Rotel Diced Tomatoes & Green Chilies
- 1 can condensed Cream of Mushroom soup (I use organic. It makes me feel better about using canned soup!)
- flour or corn tortillas
- Boil chicken and cube. Dice onion. Fill tortillas with onion, chicken, and cheese.
- Roll and place in a greased 13x9 pan.
- Mix together Rotel and soup and spread on top of tortillas.
- Top with more onion and lots of cheese.
- Bake at 350 degrees for about 30 minutes.
And what would an enchilada be without a pitcher of margaritas? It would be a very lonely enchilada, that’s what it would be. I got this recipe from another friend from church and they seriously are the BEST Margaritas EVER. Cheers!