Tom literally gagged when he found out this was a Kraft recipe, even though he’s eaten it several times before. A good majority of their recipes trigger that kind of reaction from me, but I think that it comes more from the fact they are bound and determined to use Kraft Italian Dressing in every single recipe they publish. Has anyone else noticed that? Anyway, I started making this one a long time ago, when I misread the instructions, and in my opinion, greatly improved the dish.
None of the follwing pictures look appetizing, but I promise this one really is a crowd pleaser.
2 1/2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
1 cup sour cream
1 pkg. (8 oz.) cheddar cheese, plus more for topping
1/4 cup chopped cilantro
12 flour tortillas (10 inch)
1 1/2 cups salsa
1. Preheat oven to 350°F. Mix chicken, soup, sour cream, 1 cup salsa, cheese and cilantro until well blended. (We threw our cooked chicken in the food processor and shredded it.)
2. Spoon mixture into the tortillas & roll ’em up. Place, seam sides down, in greased 13×9-inch baking dish. Top with the remaining salsa and cheese. (I go very light with the salsa on top because I don’t like too much. Just a couple big spoonfuls spread around to make sure the tortillas don’t get tough in the oven, but it you like a lot of salsa, go ahead, load it up.)
3. Bake for 25 minutes. Done.
You can really go nuts with this recipes…different salsas, different cheeses, toss in a jalapeno for some heat. This time around, we used Cabot Habanero Cheddar Cheese (it’s so good!!), but it was even too hot for me, and I LOVE spicy food.
This makes a lot of food, but you can freeze the leftovers. The enchiladas don’t really come out of the pan in one piece either. I think we may try to make a “lasagna” version next time, so we’ll let you know how it goes…