As any good New Mexican gal will tell you, having multiple good enchilada recipes is a must! Today, I will share my weeknight go-to with you! It’s quick, easy, and I even sneak in something healthy! ( Don’t tell Ty!)
2 Shredded chicken breasts (I pop mine in the crock pot the morning I want to eat them and cook on low with some garlic, pepper, and cumin.)
12 corn tortillas
2 cans cream of chicken soup
1 can cream of mushroom soup
1/2C sour cream
Milk (I’m not sure how much, just until consistency is right.)
Chopped green chile ( If you don’t have real ones, see if you can find the Bueno frozen tubs at the store.)
Finely chopped spinach (I don’t do this to sneak veggies in on my husband!)
2C shredded cheese
Heat oven to 350.
In medium sauce pan, make sauce. Combine soups, sour cream, green chile, spinach, milk, and Italian seasoning. Mix well and heat through.
In 9×13 glass pan, spread a spoon or so of sauce on the bottom. Then lay 4 tortillas in the pan. Top with about 1/3 of shredded chicken. Cover with about 1/3 sauce. Sprinkle a layer of cheese.
Then repeat all again twice more.
Bake for about 20 minutes until cheese is bubbly.