One of my favorite leftover lunches is definitely the chicken enchilada. It’s even better the next day after it has had time to soak in all the flavors. To go along with my enchilada I will usually pack corn or even better…leftover corn pudding, applesauce and an ice cold coke.
Chicken and Cheese Enchiladas
(based on Campbell’s Easy Creamy Chicken and Cheese Enchilada Recipe)
2 cans (10 3/4 ounces) Cream of Chicken Soup (98% Fat Free)
1/2-1 c. cup sour cream (I like to use fat free)
1 can of Ro-tel
2 cups chopped cooked chicken(I rip mine into pieces)
1/2-1 cup shredded Monterey Jack cheese (about 2 ounces) (I am very liberal with the cheese)
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
- Heat the oven to 350°F. Spray large casserole dish with cooking spray.
- Stir the soup, sour cream, rotel, cheese in a medium bowl. Put about 1 ½ cup soup mixture in separate bowl to use on top of enchiladas.
- With the rest of soup mixture stir in the chicken.
- Divide the chicken mixture among the tortillas(I like to put cheese in before rolling tortilla). Roll up the tortillas and place seam-side down in a 2-quart shallow baking dish.
- Pour the remaining soup mixture over the filled tortillas and top with cheese. Cover the baking dish.
- Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
1 box of Jiffy cornbread mix
1 can whole kernel corn
1 can creamed corn
2 T. sugar (more or less depending on how sweet you like it, I use more b/c I like it sweet)
8 oz. sour cream (I use fat free)
½ stick melted butter
- Combine all ingredients and bake until firm and golden brown around the edges