Recipe by Ludwigj
My husband loves when I make this. I usually make 2 pans at a time and freeze 1 because it's kind of messy to make very easy but messy. We like ours spicy so you might want to adjust.
- 1 lb boneless chicken breast (cubed)
- 2 tablespoons olive oil
- 1 (10 3/4 ounce) can reduced-fat cream of chicken soup
- 1 (10 ounce) can Old El Paso mild enchilada sauce (we use the "hot")
- 1 cup sour cream
- 8 ounces colby-monterey jack cheese (shredded and divided)
- 2 -3 tablespoons jalapenos (I use sliced ones that come in a jar and mince them as much as you want)
- 10 dashes Frank's red hot sauce
- 8 tortillas (soft shell taco size)
Directions See How It's Made
- Heat skillet and add olive oil. Cook chicken. Remove from heat and allow to cool.
- Meanwhile, mix soup, sour cream, hot sauce, jalapeños, and half of cheese together.
- After chicken chicken has cooled (it will melt the cheese and make it hard to assemble if left warm), mix in with soup mixture.
- Take one - two tablespoons of enchilada sauce and spread over 1 tortilla, add 2-3 table spoons of chicken/soup mixture. Roll up and place seam side down in a sprayed 9x13 pan. Repeat until all of your chicken/soup mixture is gone. Depending on how full you make your tortillas you might have more or less than 8. If needed keep making and start another pan.
- Top enchiladas with remaining enchilada sauce and cover with remaining cheese.
- Cover pan with tin foil. Refrigerate until ready to bake (I usually make the night before and throw in the oven when I get home). This recipe also freezes really well, just allow to thaw before baking.
- Heat oven to 375° and cook covered for 45 minutes. Uncover and cook another 15 minutes (or until cheese is melted).