My mom acquired this recipe from a family friend after it was brought to us when my brother was born and to say it’s been a time-proven treasure is an understatement. I’ve made it regularly since she passed it down to me – both for my own family gatherings and as a meal delivery for others. It’s far and away the best chicken enchilada I’ve had, but it’s also the ideal candidate for gifting a meal to a friend or family who just had a baby, isn’t feeling well, or just because you love em! It’s got a relatively mild flavor, making it well suited for adults and children alike, and comes together in a snap.
Although the chicken enchiladas are the centerpiece, when delivering it to someone else I also like to round out the meal with the following goodies:
- A caesar salad complete with lemons, parmesan cheese, croutons, and dressing on the side (btw, this dressing is my tried and true favorite)
- Fresh baked loaf of bread – homemade or from a local bakery
- Dessert, of course – this recipe for triple tier brownies is my standard and has received rave reviews
- Fancy drinks – a bottle of wine, 6-pack of beer, or fancy water depending on the taste of your recipient
- Pans/Tupperware that I don’t expect to be returned (make sure to tell them you don’t want them back)
- A bouquet of flowers
- A laundry basket or (if you know the style of the recipients home) a regular basket to corral the goodies
- If this happens to be a new baby gift, I always make sure to include something for the new big brother or sister! This can be a coloring book of their favorite character and brand, new crayons, a picture book about becoming a big sister, or a new set of train stickers.
Enjoy and gift away to your lucky friends and family.
- 3 cans cream of chicken with herbs soup
- 1 cup sour cream
- 1 can diced green chilies
- 3 cups diced chicken (cooked -- I use a rotisserie)
- 12 10" flour tortillas
- 16 oz cheddar cheese, grated
- 2 bunches green onions, diced
- Combine soup, sour cream, chilies, and chicken in a large mixing bowl.
- Fill tortillas with filling, some cheese, and a pinch of diced green onion.
- Roll each as a burrito making sure to fold in the ends.
- Spread a bit of filling in a 9x13 pan.
- Place each enchilada, seam side down, in the pan. Tuck them in tightly.
- Cover with remaining filling, cheese, and diced onion.
- Cover with foil and cook for 30-45 minutes at 350. Uncover and cook 15-20 minutes longer.
