Ingredients:

  • 8 corn tortillas
  • 2 cups cooked shredded chicken (or black beans for a vegetarian option)
  • 1 cup cream of mushroom soup
  • 1 cup sour cream
  • 1 can (4 oz) diced green chiles, drained
  • 1-2 tablespoons wolf chile powder (adjust to taste)
  • (optional) additional milk or broth to thin out the sauce if desired
  • (for toppings) Shredded cheese (cheddar or Monterey Jack), about 1.5 cups
  • (for garnish) Fresh cilantro, chopped for garnish
  • (for serving) Diced avocado or guacamole

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Prepare Filling: In a medium bowl, combine the shredded chicken, half of the cream of mushroom soup, sour cream, diced green chiles, and wolf chile powder. Mix until well combined.
  3. Warm Tortillas: To make rolling easier, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in foil and place in the preheated oven for approximately 10 minutes.
  4. Assemble Enchiladas: Spread a thin layer of remaining cream of mushroom soup on the bottom of a greased baking dish (9x13 inches works well). Take one tortilla and spoon about two tablespoons of filling into it; roll it up tightly and place seam-side down in the baking dish. Repeat with all tortillas.
  5. Make Sauce (Optional): If you prefer your sauce thinner, mix any remaining crema with milk or broth until desired consistency is achieved then pour over assembled enchiladas.
  6. Top with Cheese: Sprinkle shredded cheese evenly over the top of enchiladas.
  7. Bake: Cover with aluminum foil and bake in preheated oven for approximately 20 minutes; remove foil and bake an additional 10 minutes until cheese is bubbly and golden brown.