Recipe by Sherrybeth
You all know of my love of Jake and his family. One of Jake's favorite foods was "chickaladas" which is a 4 year old's word for enchiladas. God Bless You Jakeydoodle, I miss you.
Top Review by Bayhill
Delicious!! We really enjoyed these rich and creamy enchiladas. I wanted to stretch this a little and got 12 enchiladas by using all of the chicken filling inside the enchiladas and none on top. I added some cumin, chili powder, and garlic powder to the chicken mixture, and I think that next time I might add some chopped green onion to the filling, as well. Also, I used Mexican 4-blend cheese instead of the cheddar. I baked this in a 9x13" pan, covered with foil for 40 mins, and uncovered for 10 mins. My family devoured these and gave them 2-thumbs up. Thank you Sherrybeth for sharing this wonderful recipe. *Made for 2009 Football Pool*
- 453.59-907.18 g chicken, cooked and shredded (or 3 cans drained cooked chicken)
- 453.59 g sour cream, divided
- 3 (893.00 g) can cream of chicken soup, divided
- 2 (226.79 g) can green chilies, chopped
- 473.18 ml cheddar cheese, shredded
- 6 flour tortillas
Directions See How It's Made
- Preheat oven to 350°F.
- In a large bowl, mix chicken with 1-1/2 cans soup, 1 can chopped green chilies, and 8 oz sour cream.
- Spread mixture down the center of each tortilla and sprinkle with cheese.
- Roll each tortilla up and place in baking dish coated with nonstick cooking spray.
- Combine sauce ingredients in a large bowl, 1 1/2 cans cream of chicken soup, remaining 8 oz sour cream, and 4 oz can chopped green chilies.
- Pour sauce over enchiladas. Top with remaining chicken mixture and cheese.
- Bake in preheated 350°F oven for about 30 to 40 minutes or until heated through and bubbly.