Contributor, Recipes

The Big Enchilada

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.

The Recipes:

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.

Corn Pudding

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)

2 eggs

½ stick melted butter

  • Combine all ingredients and bake until firm and golden brown around the edges

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3 Comment

  1. lunchitpunchit
    February 18, 2011 at 4:39 pm

    [New Post] The Big Enchilada – via #twitoaster

  2. FM
    February 20, 2011 at 9:01 pm

    Sounds so good…and the corn pudding too! My enchilada recipe is pretty different. I will have to try yours out and share mine sometime soon!

    1. lin
      February 24, 2011 at 8:12 pm

      When you’ve mentioned your recipe it has sounded good too. We should swap recipes!

Comments are closed.