a while back my friend Natalie sent along her chicken enchilada recipe. i was in the mood for something along the lines of mexican but i didn’t feel like going all out. it was a long weekend so something simple was in mind. i figured out a delicious way to make these bad boys.
you will need:
6 flour tortillas
2 chicken breasts (skinless and bonless)
1 10.75 oz. can condensed tomato soup
1/2 cup monterey jack
1/2 cup cheddar cheese
2 teaspoons onion salt
2 teaspoons garlic powder
1/4 cup milk
pre heat your oven to 375.
bring a pot of water to a boil. toss in the chicken breasts and boil for about 10 minutes. remove from the water and shred the chicken using two forks. add half the can of condensed tomato soup, half of the cheeses, onion salt and garlic powder.
spoon the mixture into the tortillas, wrap and place in a baking dish seam side down. combine the rest of the tomato soup with the milk, pour over the tortillas and top with the remaining cheeses.
bake for 20 minutes and serve with sour cream and your favorite hot sauce.
the tomato soup adds an interesting sweetness but nothing that is too powerful. my first go at enchiladas turned out surprisingly well and it was easy to do. i will definitely be making these enchiladas again.