Jake's Chickaladas--Chicken Enchiladas

Submitted 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."

 

• Ready In: 1hr 15mins
• Ingredients: 6
• Serves: 4-6

ingredients

• 1 -2 lb chicken, cooked and shredded (or 3 cans drained cooked chicken)
• 16 ounces sour cream, divided
• 3 (10 1/2 ounce) cans cream of chicken soup, divided
• 2 (4 ounce) cans green chilies, chopped
• 2 cups cheddar cheese, shredded
• 6 flour tortillas

directions

1. Preheat oven to 350°F.
2. In a large bowl, mix chicken with 1-1/2 cans soup, 1 can chopped green chilies, and 8 oz sour cream.
3. Spread mixture down the center of each tortilla and sprinkle with cheese.
4. Roll each tortilla up and place in baking dish coated with nonstick cooking spray.
5. 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.
6. Pour sauce over enchiladas. Top with remaining chicken mixture and cheese.
7. Bake in preheated 350°F oven for about 30 to 40 minutes or until heated through and bubbly.

Reviews

[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*

 

[Ex Tow Boat Cook]

I made this last trip for my crew of 9 giant men and they tore it UP! There was not a scrap left when the meal was over! This one is a sure keeper!

 

[Sooz Cooks]

Jake's favoite is now our family favorite! These are so good and easy to make. I put the chicken in the crock pot in the morning so it was ready to shred by dinner. The only change I made was to use fresh roasted poblano chilies instead of canned. I loved the flour tortillas in this recipe. We will have this again and again! Thanks Sherrybeth and precious Jake - whose touching videos I found on YouTube.

 

[mydesigirl]

Sherrybeth...these were wonderful! Little Jake knew his stuff! I used 6 chicken breasts that I cooked in the crock pot with garlic and black pepper,2 fat free cream of chicken soups and 1 can of cream of onion. I was out of green chilies but I don't think it made much of a difference. I will be making these again and again. Very tasty and easy to throw together. Thanks so much for posting! :)

 

[Iron Bloomers]

WOW! made this today to have for the weekend as I am working. Well let me tell you they are GREAT. I was waiting for them to cool to cover & refridgerate & the smell made me take a tiny taste, and another, & and another. Had to cover them & get them in the fridge. Thanks for an easy & wonderful recipe. True comfort food.