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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is so easy, so delicious, and did I mention easy? Mom and I had been toying with the enchilada recipes I've found here on Zaar that sparked our interest. I had been browsing the back of can labels (always on the lookout for recipes to try) and the Acapulco jumped out at me. I came home, made some adjustments to my old recipe, and this is what it turned out to be...a culinary vacation to Acapulco. Ingredients:
1 (10 3/4 ounce) can cream of chicken soup, undiluted |
1 1/2 cups cooked chicken, shredded (canned chicken is fine) |
2 cups shredded mexican blend cheese |
2 -3 tablespoons old el paso taco seasoning mix |
1/4 cup sour cream |
1 (19 ounce) can green enchilada sauce (check the ethnic aisle for some really killer sauce, two small ones will work fine) |
8 large flour tortillas |
Directions:
1. Preheat the oven to 400 degrees.
2. In a medium bowl, combine the chicken soup, chicken meat, 1 cup cheese, 2 tablespoons enchilada sauce, the sour cream, and the taco seasoning (more or less of this to taste).
3. Spray the bottom and sides of a 9x13 pan and spoon enough sauce from the can to cover the bottom with a thin layer.
4. Heat each tortilla in the microwave until soft enough to fold easily. Fill each tortilla and roll burrito-style. Place in the pan.
5. Pour all the remaining sauce on the top and sprinkle with the remaining one cup of cheese. Place in the oven to melt the cheese for approximately 20-30 minutes.
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