Soup-er Enchiladas!

So you learned from my pozole post that I have absolutely no shame about making enchiladas with cream of chicken soup. They’re so good, in fact, that I have totally abandoned making the real deal stuff anymore. They just aren’t as good. Seriously. So now that you are intrigued on how soup stole enchilada sauce’s thunder I will show you how to make it ’cause I’m nice. They are souper hard to make too so pay attention! {not really}

Note: adapted from a Campbell soup recipe

Natalie’s ~~White Girl~~ Soup-er Enchiladas

Serves: 4-5

INGREDIENTS:

2 large boneless chicken breasts

1 can cream of chicken soup

1 cup Mexican-style grated cheese, divided {or 1/2 cup cheddar and 1/2 cup jack, mixed}

1 1/2 cup Pace Picante sauce or store brand equivalent

3/4 cup plain yogurt or sour cream

2-3 tsp chile powder {depends on desired spiciness}

10-12 corn tortillas

Optional add-ins: corn kernels or diced olives

DIRECTIONS:

1. Preheat oven to 350 degrees. Wrap defrosted chicken breast in foil and bake for 25-30 minutes or until chicken is cooked through.

2. During the last 10 minutes of baking, combine soup, yogurt, salsa, and chile powder in a large mixing bowl.

Picante sauce, yogurt, soup, and chile powder

3. Remove chicken from the oven and do what I call a shred-chop. A shred-chop is using a knife to shred chicken along the muscle fiber. This saves your fingers from burning on hot chicken while still giving the chicken that hand-shredded texture. Coarsely chop shredded chicken and place in a medium-size bowl. Shred-chop. Y’all heard it here first!

4. Mix chicken with enough soup mixture, about a cup, to coat. Add in 1/2 cup, about a handful, of grated cheese. Mix well.

This would probably make a darn good chicken salad sandwich or wrap. Hmmmm....

5. Wrap tortillas in a paper towel or clean flour sack/tea towel and microwave for about 1 minute to soften. Keep tortillas stacked so the heat/steam stays in!

6. Now you are ready to assemble. Set up your assembly station.

Set up your assembly line

7. Prep your pan by spreading some of the soup mixture on the bottom. I totally forgot to do this. Don’t be me.

8. Fill each tortilla with about 2-3 tbsp of the chicken mixture. Roll and place in the baking dish seam down.

I probably put too much chicken in this one. Third from the top, left hand side. This one is going on my plate.

Seam-side down. {Can you see how I forgot to put sauce on the bottom??}

9. Spoon and spread remaining soup mixture over the top. Top with remaining cheese. {Frantically pick up each one and spread sauce underneath if you forgot like I did.}