These enchiladas are the biggest hit at our house right now. These actually come from a former roommate of mine, who was an absolutely brilliant cook. She used to make these all the time – every time we had people over for dinner. I got the recipe from her before she moved out, but completely forgot about it.
I rediscovered it two weeks ago when I was going through some of my old stuff. It’s just as good as I remember, and now I’m regretting the last few years that have sadly been enchilada-less…
So what makes these different than the standard enchilada? They don’t use enchilada sauce. I know, right? Instead, they use a sauce made of green chilies and cream of chicken soup. The result is a different flavor profile, but it is so, so tasty, and super easy.
These enchiladas take practically no time to make and are dirt cheap. I like to make a bunch of chicken in the crockpot at the beginning of the week for use in various recipes throughout the week. This recipe is perfect for that. If you have leftover chicken, you can throw this together in minutes!
Green Chili Chicken Enchiladas
- 10.5 oz can cream of chicken soup
- 6 to rtillas
- ½ cup milk
- 4 oz can green chilies
- ½ cup grated cheese
- 2 cups cooked and shredded chicken
- In a bowl, mix together green chilies, 1/4 cup cheese, chicken, and a couple spoonfuls of cream of chicken soup (just enough to hold the mixture together).
- Fill tortillas with chicken mixture, roll, and place in a 9x13.
- In a small bowl, mix the remaining cream of chicken soup with the milk to create a thick sauce (you can use more or less milk to get the consistency you want).
- Pour over rolled enchiladas and top with remaining cheese.
- Bake at 350° for 15 minutes.