Chicken Enchiladas

About this recipe

These Chicken Enchiladas are a layered, casserole-style version made almost entirely from pantry staples: cream of chicken soup, sour cream, green chilies, canned chicken, corn tortillas, and cheese. There's no rolling involved. You stack the tortillas with the creamy chicken sauce and cheese like a lasagna, so it comes together quickly and feeds a crowd.

Ingredients

• 1 can cream of chicken soup
• 8 oz sour cream
• 1 can diced green chilies
• 1 can chicken (do not drain)
• 1 dozen corn tortillas
• 1/2 lb shredded cheese

Instructions

1. 1Preheat the oven to 350°F.
2. 2Heat the soup, sour cream, green chilies, and chicken (undrained) together in a pan until combined.
3. 3Spread a little of the sauce over the bottom of a 9x13 pan.
4. 4Layer 6 tortillas in the pan, spoon half of the remaining sauce over them, and sprinkle generously with cheese.
5. 5Repeat with the remaining tortillas, sauce, and cheese.
6. 6Bake 25 minutes, until the cheese is melted and the sauce is bubbly.

Tips for the best results

• Don't drain the canned chicken. The liquid adds moisture to the sauce.
• Warm the tortillas for a few seconds in the microwave, wrapped in a damp paper towel, so they don't crack when you layer them.
• Cover the top layer completely with sauce and cheese so the tortillas don't dry out in the oven.
• Let the pan rest for about 5 minutes after baking so the layers set and cut into clean squares.

Swaps and variations

• Use pepper jack for a little heat, or add a can of drained black beans or corn between the layers.
• Swap the canned chicken for shredded rotisserie chicken.
• Top with fresh cilantro, diced avocado, extra sour cream, or sliced green onions.

Storing and reheating

Cover and refrigerate leftovers within 2 hours; they keep 3 to 4 days. Reheat individual squares in the microwave, or the whole pan covered in a 350°F oven until hot throughout. The baked casserole freezes well, tightly wrapped, for up to 2 months; thaw it in the refrigerator overnight before reheating.