I got this recipe several years ago from my friend Melinda. We were helping with a baby shower and several of us were asked to bring this recipe for enchiladas. I made them and I was hooked. I love to make this for dinner guest.
I make this recipe using chicken most of the time, but I have also done it with hamburger meat and with boiled shrimp. They are all good. My favorite is the shrimp. You could just fill them with shredded cheese and use no meat at all.
3 chicken breasts-boil and shred or chop them.
Then mix the following ingredients in a large sauce pan:
1 lb sharp cheddar cheese shredded
1 can cream of mushroom soup
3 cans cream of chicken soup
8 oz. sour cream
3 Tbs salsa
1 can chopped green chilis
garlic salt and pepper to taste
Just warm all this. DO NOT let it boil.
Use a large baking dish (9x13) sprayed with cooking spray. Fill about 8 flour tortillas with chicken first and then sauce mixture. You will have LOTS of sauce left over. Pour all of this over the tortillas and bake at 350 for 40 minutes.
Several years ago I made this for a friend. She asked me for the recipe several months later. I gave it to her over the phone. Keep in mind she is not too much of a cook. She called me one day and told me the enchiladas were a big disaster and they could not eat them. She went on to say that she had to use a whole bag of tortillas and 4 baking dishes. She missed the part about pouring the left over sauce on top of it all. She said that they were so hard and dry that they nearly broke their teeth. Just keep that in mind! I think of her every time I make this recipe.
I hope you will enjoy this.
Some have asked me to post the roast recipe again. It can be found in my November 9th post titled "Something Good to Eat"
I make this recipe using chicken most of the time, but I have also done it with hamburger meat and with boiled shrimp. They are all good. My favorite is the shrimp. You could just fill them with shredded cheese and use no meat at all.
3 chicken breasts-boil and shred or chop them.
Then mix the following ingredients in a large sauce pan:
1 lb sharp cheddar cheese shredded
1 can cream of mushroom soup
3 cans cream of chicken soup
8 oz. sour cream
3 Tbs salsa
1 can chopped green chilis
garlic salt and pepper to taste
Just warm all this. DO NOT let it boil.
Use a large baking dish (9x13) sprayed with cooking spray. Fill about 8 flour tortillas with chicken first and then sauce mixture. You will have LOTS of sauce left over. Pour all of this over the tortillas and bake at 350 for 40 minutes.
Several years ago I made this for a friend. She asked me for the recipe several months later. I gave it to her over the phone. Keep in mind she is not too much of a cook. She called me one day and told me the enchiladas were a big disaster and they could not eat them. She went on to say that she had to use a whole bag of tortillas and 4 baking dishes. She missed the part about pouring the left over sauce on top of it all. She said that they were so hard and dry that they nearly broke their teeth. Just keep that in mind! I think of her every time I make this recipe.
I hope you will enjoy this.
Some have asked me to post the roast recipe again. It can be found in my November 9th post titled "Something Good to Eat"
Comments
I can't wait to try this one.
I've tried 2 new recipes this week that have bombed...maybe the 3rd times the charm?
Katie
http://pinkepost.blogspot.com
Now, Arkansas enchiladas?
I have to tell you that the very day you posted this, I was having some serious cravings for enchiladas. Serious cravings! I read it late in the afternoon, about the time I needed to be starting dinner. When I realized that I had EVERYTHING I needed to make your enchiladas, I got right to work getting them made and in the oven.
These were absolutely delicious!!! I am so, so thankful you posted this recipe. Thank you!!!