Six years ago, one of my co-workers brought chicken enchiladas into work for a company pot luck. I fell in love. I’m so glad she was kind enough to share her recipe and let me tell you, I’ve been hooked on this recipe ever since. (Thanks Linda!)
Nevermind that they’re wrapped more like little burritos than enchiladas. The important part is that they’re really, really good. It’s like comfort food with a kick and I wouldn’t have them any other way! Here’s what you need:
2 lbs chicken breast, cooked and shredded
Family size can of Cream of Chicken Soup
2 1/2 c. milk
2 c. sour cream
16 oz. jar green taco sauce (or 1 1/2 cans of green enchilada sauce)
2 tsp. cumin
1 brick of cream cheese, softened
8 soft taco shells
2 c. shredded or 8 slices of pepper jack cheese
1. Whisk together soup, milk, sour cream, taco sauce and cumin in a large saucepan. Heat on low for 10-15 minutes until mixture is smooth and warm, stirring occasionally.
2. Meanwhile, spread a strip of cream cheese on each shell.
3. Top with chicken and roll up.
4. Place enchiladas in a 9×13 baking dish. (I put the remaining 2 that don’t fit in another smaller baking dish).
5. Cover with sauce, top with cheese and bake at 350 degrees for 35 minutes.
Let enchiladas cool for 5 minutes before serving.
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