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 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…
Love it! And yeah, the habanero cheese is way spicy. Maybe good ol’ jalapeno cheese would be easier on the tongue?