Recipe by Sue Lau
I wanted to try Mark Hendrick's enchilada sauce and just threw this together to go with. It is easy and delicious. You could use canned enchilada sauce, but I just have to tell you his sauce is fantastic!
Top Review by Chef Mary 54
I made this last night and made some changes. I didn't use the chicken soup, instead I added a can of chopped green chiles to the chicken along with guacamole and sour cream. I used green enchilada sauce and topped it all with black olives, minced onion and monterey jack. I wish I had used the red sauce as I really felt it was kind of flat, not spicy enough..will try Marks next time.
- 2 -3 cups chopped cooked chicken
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 3 cups red enchilada sauce (I used Texas Red Enchilada Sauce)
- 10 -12 fresh corn tortillas
- 1 -2 cup vegetable oil or 1 -2 cup lard (optional)
- 2 cups shredded cheddar cheese or 2 cups monterey jack cheese
- 2 tablespoons finely chopped white onions or 2 tablespoons sliced scallions (optional)
- 2 tablespoons sliced black olives (optional)
- 1⁄2 cup sour cream (optional)
Directions See How It's Made
- Preheat oven to 375°F.
- In a large casserole dish or lasagna pan, evenly spread 1 cup of the enchilada sauce across the bottom.
- Mix chopped cooked chicken with condensed chicken soup in a mixing bowl and set aside.
- Heat oil in a skillet until hot.
- Dip corn tortillas one at a time very briefly for about 1 second on each side, or until they soften.
- You may also just heat the tortillas to soften them (microwaving for a few seconds is one way), without using the oil, but they do tend to split.
- Place the softened tortilla on a plate and place several tbsp of the chicken filling across the center of the tortilla.
- Fold sides of tortilla over to enclose the filling, and place enchilada seam side down in the casserole dish.
- Repeat with remaining tortillas and filling.
- Pour remaining 2 cups red enchilada sauce over the enchiladas, trying to make sure that all the corn tortilla parts get covered.
- Sprinkle cheese evenly over the top.
- Garnish with the chopped onion and sliced olives, if desired.
- Bake for 20-25 minutes in the preheated oven or until heated through and cheese is melted.
- To serve, garnish with sour cream, if desired.