Sunday, May 31, 2009

Kimberly Fairchild's Chicken Enchiladas

Corn oil
12 corn tortillas
2 cans cream of chicken soup
1 can (4 oz) diced green chiles
16 oz container sour cream
1/2 c. milk
1/4 c. diced onions
2 c. diced cooked chicken
2 c. grated cheddar cheese, divided

Heat oven to 350. In skillet over medium heat, cook 1/4" corn oil 1 min. Cook tortillas 30 seconds each; turning once; arrange on serving platter separated by paper towels.

In bowl, combine soup, chiles, sour cream, milk and onions; reserve 2 cups.

Spread 1/2 c. mixture in 9 x 13" baking dish. Add chicken and 1-1/2 c. cheese to remaining soup mixture. Divide soup-chicken mixture evenly among tortillas (about 1/3 c each). Roll tortillas; place seam side down in baking dish.

Pour reserved soup mixture over filled tortillas. Sprinkle with remaining cheese. Bake 30 minutes., or until heated through. Top with chopped chives, if desired.

Prep time: 15 minutes Total time: 55 minutes

Makes 6 servings (2 enchiladas each)

SOURCE: First May 11, 2009


  1. I love the sound of this recipe. I am going to have to try this one for sure. Yum Yum!!


  2. My best friend makes hers this way but won't give up her recipe so I've been searching for a recipe for a while and found this one in FIRST magazine. Even more healthy if you use whole wheat tortillas and the low-sodium, low fat soups.