Chicken Enchiladas

My Homemade Chicken Enchiladas

Besides Mexican Manudo, Tamale and Spanish Rice, Chicken Enchiladas is also my favorite. I super love Mexican foods. My first taste of Chicken Enchilada was when my husband bought a Stouffer's Chicken Enchilada at Safeway, since then I'm so addicted to it. That's why I decided to try cooking my own by following the recipe from Easy Everyday Cooking. But I tried to be creative by adding corn and rice. And it turns out really great. Since then I'm making Chicken Enchiladas not just for me but for my friends and family. They all love it too.
So if you love Chicken Enchiladas, you can use this easy to follow recipe.

Ingredients:
1 (10-oz) can cream of chicken soup
1 cup milk
1 cup low-fat sour cream
2 cups chopped cooked chicken
1 4 oz can chopped green chilies
1/2 cup chopped onion
12 corn tortillas
1 tablespoon vegetable oil
3 cups shredded Monterey Jack cheese, divided
3 cups shredded lettuce
1/4 cup sliced black olives
1/2 cup finely chopped seeded tomatoes
1 16 oz can Kernel Corn
2 cups Spanish Rice


Procedure:
1. Combine soup,milk and sour cream in a large bowl; stir well until well mixed. Stir in chicken, corn, green chiles and onion.
2. Preheat oven to 350 degree F.
3. Spoon 3/4 cup mixture over bottom of a 9x13-inch baking dish then layer the Spanish rice. 4.Brush each tortilla with oil and wrap in plastic wrap. ( or I wrap it with moistened paper towel). Microwave on medium for 2 1/2 minutes to soften tortillas or you can also soften it by dipping in a hot cooking oil, whichever is easier for you.
5. Spoon a small amount of chicken mixture onto each tortilla, reserving 1/4 cup; divide cheese evenly among tortillas, reserving 1/4 cup. Roll up tortillas to enclose filling.
6. Arrange enchiladas in prepared baking dish. Spoon remaining chicken mixture and cheese on top. Bake for 25 minutes. Top with lettuce, olives and tomatoes.

Viola, now you have your delicious Chicken Enchiladas.