- 4 chicken breasts
- 38 oz of Mild Enchilada sauce (set aside 10 oz for topping)
- 1 can condensed soup (mushroom or chicken)
- Fresh Cilantro: rinsed, dried and chopped (if you buy a 'bunch', use about 1/4 of the leaves and set aside a few pinches for topping) Omit the cilantro if you cannot buy fresh... the dried stuff isn't worth it!
- @3 cups of shredded cheese (I like sharp cheddar and mozzarella) (set aside 1/2 cup for topping)
- 20 regular sized flour tortillas (no, I don't do anything to the tortillas... sometimes I use corn if I am doing a casserole style dish but I don't care to pre treat the tortillas in oil)
Preheat oven to 350*
Cook and shred 4 chicken breasts and set aside. In a glass bowl mix 1 small can of condensed soup with 28 oz of your favorite red enchilada sauce. I really like the La Preferida brand (mild with a kick). Place a spoonful of sauce in a 9X13 baking dish and dilute with a tablespoon or two of water so as to cover the bottom to prevent tortillas from baking to the dish. Add chicken and sharp cheddar cheese and cilantro to sauce mix in bowl. I use about 1-2 cups of cheese, depends on how much you want. Spoon descent amounts into flour tortillas, roll and place seam down into dish. You should be able to get about 10-11 enchiladas into the dish. Pour reserved sauce over enchiladas and top with cheese and cilantro. Bake for @ 30 or until bubbly. Serve with black beans and Spanish rice with sour cream. I usually have enough mixture left to do a layered casserole for two adult servings. As for my black beans... I buy the cheapest cans and pour two into a sauce pan (including the juice) and cook on high (stiring constantly) for @ 10-15 min until they start to get soft. I reduce the heat, add salt, pepper, garlic and cumin to taste as I mash the beans. This is yummy and beats refried beans!