As always, these ingredients are guidelines. I have made the sauce using packages of the dried enchilada mix (following their instructions to make sauce), or used large cans of cream/soup… sometimes I add garlic or a splash of wine. Whatever is handy.
- 2 or 3 lbs. Chicken - cooked and shredded
- 2 bags of Mild Shredded Cheddar Cheese
- 2 packages of Old El Paso Tortilla Shells, 8 Count
- 1 large onion, chopped
- 2 cans Old El Paso Enchilada Sauce, Mild Red, 28-Ounce
- 2 cans Cream of Mushroom or Celery soup
- 1 can Cream of Chicken soup
- 2 small cans diced Green Chilies, undrained
- My Favorite Optional Add-Ins:
- Black beans
- Shredded/matchstick carrots
- Cook and shred chicken.
- Warm olive oil in large sauce pan, sauté onion.
- Whisk in Enchilada sauce and cans of soup.
- Season as desired, adding diced green chilies.
- Coat bottom and sides of 2 large casserole pans with sauce. (This prevents enchiladas from sticking and/or drying out)
- Fill and roll enchiladas (TIP: Make an assembly line of your ingredients then use your hands to grab the ingredients!)
- Layer Ingredients:
- Mixture of Rice, Chicken, Cheese and Enchilada Sauce
- Additional Sauce
Cover with enchilada sauce- making sure to extend all the way to edges and between the enchiladas.
Top with a few handfuls of cheese.
Bake at 325 for 45 minutes.
Top with more cheese; serve with additional sauce and sour cream, if desired.
Enjoy! Freeze any extra sauce.