Saturday, December 17, 2011

Smith Chicken Enchiladas

Remember that post, not too long ago where I mentioned that Bryan and I grew up with different enchilada recipes that we both loved? Well, here is the recipe that I grew up with! I know this recipe like the back of my hand, I've made it so many times.See below for full recipe. You'll need:

You can find green chilies in the Hispanic food aisle. Canned chicken must be drained before use. Mix only one can of the Cream of Chicken soup, both cans of chicken, sour cream and green chilies together.

I have a little trick to make it easier to roll corn tortillas without frying them. About five at a time, put them on a little plate with a damp paper towel over them and heat in the microwave for 15-30 seconds.

I fill and roll the tortillas as each batch of five comes out of the microwave so they don't harden again. Spoon about a tablespoon of the chicken mixture onto the tortilla and roll. You will probably use 13-16 tortillas, depending on how tightly packed each roll is.

Place tightly next to each other in 9 x 13 casserole dish. After filling all of them, there should still be chicken mixture left over. There will be a little corner that I usually split a tortilla in half and put half the amount of mixture in, as pictured above. 

Mix the remaining can of Cream of Chicken soup with the rest of the chicken mixture.

Spread across the rolled tortillas.

Use the whole bag of Mexican mix cheese and cover the the enchiladas. Chop your green onions and sprinkle them over the top as well and then sprinkle the sliced black olives (these are my favorite part!).

Ta da!

We usually cut them like squares rather than serving by enchiladas. Because of this, Bryan calls it "Enchilada Casserole."


2 cans Cream of Chicken soup
8 oz. sour cream
1 sm. can green chilies
2 cans diced chicken
1 pkg. small corn tortillas
1 bag (2 cups)  Mexican mix cheese
1 bunch green onions
1 sm. can sliced black olives

  1. Mix one can Cream of Chicken soup, both cans chicken, sour cream and green chilies in a medium to large bowl.
  2. Soften tortillas using the above method or frying.
  3. Spoon about a tablespoon of mixture into each tortilla and roll.
  4. Place tortilla rolls side by side, tightly in 9 x 13 casserole dish.
  5. Mix second can of Cream of Chicken soup with remaining mixture and spread over the tortillas.
  6. Spread cheese over top, followed by chopped green onions and sliced black olives.
  7. Cook at 350 degrees for 25-30 minutes.

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