Adapted from magnolia.com
- UNTESTED RECIPE
- Two 10-ounce cans mild green enchilada sauce
- One 10.5-ounce can condensed cream of chicken soup (see below for homemade version)
- One 8-ounce container sour cream
- 4 cups shredded meat from rotisserie chicken
- One 4-ounce can diced green chiles
- One 14-ounce bag grated mozzarella cheese (about 3 1/2 cups)
- 8 (10-inch) soft flour tortillas
- 1 tomato, cut into 1/4-inch dice
- 1/2 cup chopped fresh cilantro
- Place an oven rack in the top third of the oven and preheat the oven to 350°F.
- In a large bowl, whisk together enchilada sauce, cream of chicken, and sour cream. Spread about 1/2 cup of the sauce in the bottom of a 13x9x2 baking dish. Set aside the remaining sauce.
- In a medium bowl, combine the chicken and chiles. Toss until well combined.
- Set aside about 2 cups of mozzarella for topping the dish.
- Sprinkle some mozzarella on a tortilla, then add some of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the baking dish. Continue with all of the tortillas, placing them into the baking dish, side by side in a single layer.
- Pour the remaining sauce over the filled tortillas.
- Bake for 20 minutes. Remove from the oven and sprinkle the reserved mozzarella on top. Bake until the cheese is melted, about 15 minutes.
- Sprinkle with chopped tomatoes and cilantro.
Homemade cream of chicken soup
- 1 cup chicken stock
- 1 tablespoon butter
- 1/4 tsp celery seed, dried parsley, dried thyme, garlic powder. onion powder, black pepper
- Pinch of nutmeg
- Add 1/4 cup flour
- 1/4 cup heavy cream
- 1/4 cup whole milk
- In a small pot over medium heat, add chicken stock, butter, and spices.
- In a separate bowl, mix together flour, heavy cream, and milk.
- Stir into the chicken stock mixture.
- Cook, stirring constantly until thickened.
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