Sheila's Motto

"Endeavor to enhance the lives of others through education and encouragement."

Friday, December 2, 2016

Sweet & Savory Friday ~~ Luscious Enchiladas

Enchiladas are a great entree any night of the week!  Suffice it to say, there are umpteen recipes with variations of fillings. Since I prefer one with more of a creamy or moist filling, here's my latest creation that I would like to share with you. So, here goes ~~

  • 2 cups diced cooked chicken
  • 1 - 4 oz. can diced mild green chilies
  • 1 - 4 oz. can sliced black olives
  • 1 - tsp. cumin
  • 1 - 10.5 oz. can Fat Free Cream of Chicken soup
  • 1 1/2 cups grated sharp Cheddar cheese
  • 2 - 15.5 oz. cans mild, medium, or hot enchilada sauce, whichever you prefer
  • Corn tortillas (I prefer the Don Pancho Golden Blend Brand)

  • In a medium bowl, thoroughly mix the chicken, chilies, olives, cumin, soup, and 1 cup of the Cheddar cheese.
  • In a medium sized frying or saute pan, warm one can of the Enchilada sauce.
  • Thoroughly coat each of the tortillas with the Enchilada sauce.
  • Fill each tortilla with filling, roll up, and place seam side down in a lightly greased 9 x 13 pan.
  • Combine one can of Enchilada sauce with the remaining sauce in the frying pan and pour over enchiladas placed inside 9 x 13 pan.
  • Cover with aluminum foil and bake at 300 degrees for 30 minutes or thoroughly heated.
  • Remove from oven and sprinkle with remaining 1/2 cup of Cheddar cheese.
  • Return dish to oven until cheese has melted.

  • Serve with salsa, diced green onions, sour cream, guacamole, additional Cheddar cheese or variety of cheeses of your choice.
Please give this recipe a try and let me know how you like it. Also, please feel free to share variations of your enchilada recipes.  I am beyond confident blog readers all around the globe will benefit.

Happy cooking & dining!

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