Chicken Enchiladas

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 -3 cups chopped cooked chicken
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 3 cups red enchilada sauce (i used texas red enchilada sauce)
• 10 -12 fresh corn tortillas
• 1 -2 cup vegetable oil or 1 -2 cup lard (optional)
• 2 cups shredded cheddar cheese or 2 cups monterey jack cheese
• 2 tablespoons finely chopped onions or 2 tablespoons sliced scallions (optional)
• 2 tablespoons sliced black olives (optional)
• 1/2 cup sour cream (optional)

Recipe

• 1 preheat oven to 375°f.
• 2 in a large casserole dish or lasagna pan, evenly spread 1 cup of the enchilada sauce across the bottom.
• 3 mix chopped cooked chicken with condensed chicken soup in a mixing bowl and set aside.
• 4 heat oil in a skillet until hot.
• 5 dip corn tortillas one at a time very briefly for about 1 second on each side, or until they soften.
• 6 you may also just heat the tortillas to soften them (microwaving for a few seconds is one way), without using the oil, but they do tend to split.
• 7 place the softened tortilla on a plate and place several tbsp of the chicken filling across the center of the tortilla.
• 8 fold sides of tortilla over to enclose the filling, and place enchilada seam side down in the casserole dish.
• 9 repeat with remaining tortillas and filling.
• 10 pour remaining 2 cups red enchilada sauce over the enchiladas, trying to make sure that all the corn tortilla parts get covered.
• 11 sprinkle cheese evenly over the top.
• 12 garnish with the chopped onion and sliced olives, if desired.
• 13 bake for 20-25 minutes in the preheated oven or until heated through and cheese is melted.
• 14 to serve, garnish with sour cream, if desired.