These enchiladas are EASY, fast, filling and can feed bunches or make for good leftovers. My good friends the McKenna's are credited with sharing their recipe for them with me back in my graduate school days. It is one of my most frequently shared recipes and it is very forgiving as far as the quantities and mix of ingredients.
Personally, one of the reasons I love the recipe is for its name- there's something that makes me smile about Irish Enchiladas- and if you knew the McKennas you'd smile, too.
McKenna Enchiladas (chicken)
(makes 6-8 tortillas depending on how much filling you put in them it could make more....)
2 cans of cream of chicken soup
1/2 c. sour cream
1-2 cans of chopped green chiles
1/2 t. salt
2 c. grated cheese
2 c. cooked chopped chicken
1/2 c. green onion (optional)
Mix all ingredients, spray pan and fill tortillas "Taco Bell" style
Cover with cheese, remainder of filling or your favorite enchilada sauce.
Bake uncovered @ 350 degrees for 20-30 minutes
Foiled pans work great for this recipe. It is also a wonderful dish to take to new mom's, friends who have just moved or Mexican fiestas! The enchiladas are just as good or better the second day. Enjoy!
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