Prep 20 mins
Cook 40 mins
I have no idea where I got this recipe or who Donna is, but this is a simple and tasty enchilada dish. It goes together quickly because you start with a rotisserie chicken.
- Mix picante sauce, soup, sour cream and chili powder.
- Reserve one cup of the sauce mixture.
- Mix the reserved picante sauce mixture, chicken and cheese.
- Spread about 1/4 cup chicken mixture down center of each tortilla.
- Roll up and place seam-side down in 3-quart shallow baking dish.
- Pour remaining sauce mixture over enchiladas.
- Cover and bake at 350ºF for 40 minutes or until hot.
- Top with additional picante sauce, tomato and onion.
I made this, but I made some changes and errors that damaged the end results. Feeling very stupid. I had to use salsa instead of picante sauce because the latter was too high in sodium; I also had to use lowfat versions of the dairy products. I think this would have been much better if I hadn't done any of those things. I added some chipotle and ancho pepper powders, along with cayenne pepper, for some more heat. That change actually was good. Thanks for a quick, easy meal!
This was so quick and easy, and delicious. I would have given 5 stars except that I usually make my own sauces from scratch for authentic Mexican flavor. However, for a "cheater" recipe, this was fantastic, and much quicker than scratch cooking. My only changes: I held out the cheese and mixed it with the reserved sauce and added about 2 teaspoons of sambal oelek for a little extra kick, then put all that on top before sticking it in the oven.
I'm not a cook but I pulled this off and it was delicious. Praise Jesus for the precooked chicken. What a time saver! Yummy sauce! Funny thing is I kept saying at dinner I made "Mexican Lasagna" because I had looked at so many recipes that day. I just came back and saw it was creamy chicken enchiladas and now it all makes sense. Silly me... #firstpost #hashtagsprobablydontworkhere