So this little thing. I love her. She is my niece and I missed her so much in the States. She is also the reason these days why posting anything is difficult. If she is awake she doesn’t let me sit with my laptop. She will come to me and will try to shut the screen and keep saying close or “bas” (which is hindi for thats it). Of course, I oblige. And if she lets me keep the laptop on then all she wants to see are her pics. Don’t be misled by the angry face in the pic above. Thats just her posing. She is one of the naughtiest kids I know. The cute kinds of naughty. And did I mention that I love her. And I really do not want to leave her tomorrow. #sadface
Anyway, coming to today’s recipe, I did promise a post soon on my Facebook page and here it is.
I tried this dish for the first time at my friend Jamie’s place (the same friend who gave me the recipe for the crockpot tater tot casserole) and after that I have made this recipe so many times. Because, well, its so darn convenient. One of those easy to throw together weeknight meals. I generally prefer cooking from fresh ingredients, but sometimes you just want quick to put together meals with the least amount of clean up required and this is one such dish. It helps that it tastes great too.
Since I have made this dish so many times, I have tried many variations. I have mixed a little greek yogurt with the sour cream and made it slightly healthier. I have mixed greek yogurt with light sour cream and made it even more healthier. I have also done no cheese versions. Cheese versions are always better in my list. Once when I did a no cheese version I added chile lime chips instead (I had no cheese in the house and just the chips). I have used jalapenos instead of fire roasted green chiles- and have good results. Fresh fire roasted green chiles are definitely better than the canned ones, but the latter also do.
I have also added rotisserie chicken to the canned soup and sour cream mixture.
- 2 cans (10¾ ounce) cream of chicken soup
- 2 4 ounces cans green chiles (fresh fire roasted green chiles are preferred)
- 1 4 ounce sour cream (can replace with greek yogurt or half greek yogurt and sour cream)
- 2-3 cups shredded Mexican cheese blend
- 1 tsp garlic powder
- 1 tbsp dried minced onions
- 2-3 chopped green onions
- 2 cups shredded rotisserie chicken
- 18-20 corn tortillas
- Preheat the oven to 400 F.
- Combine the soup and green chiles in a medium saucepan and heat on medium high till the soup starts to bubble.
- Remove from heat, and stir in the sour cream. Add garlic powder and green onions and rotisserie chicken, if using. Let cool.
- Spray each corn tortilla with nonstick spray (you could also brush with oil if you like; the point is to make them soft). Spread about ¼ cup of the soup mixture into the bottom of a greased 9×13 pan. Set about ¾- 1 cup of the sauce for the top.
- Take a greased corn tortilla and place a spoonful of sauce, a little cheese and a sprinkle of green onions in the middle. Roll the filled tortilla and place seam side down in the dish.
- Repeat with all tortillas.
- Spread the set aside sauce evenly over the top of the enchiladas and then sprinkle with cheese and green onions. Bake at 400 for 20-25 minutes until the cheese has melted and is slightly brown. Let cool for 5-10 minutes, garnish with cilantro leaves and serve with your favorite salsa, if you like.
You can also check out these other enchilada recipes I have posted before: