Sometimes, you just need straight up comfort food.
Im talkingchicken and dumplings, fluffybuttermilk biscuits, or anything cheesy and warming from the inside out.
Spray a 13x9x3-inch baking dish with vegetable oil.
In a large bowl, whisk together the enchilada sauce, chicken soup and sour cream.
Scoop 1/2 cup of sauce into the baking dish.
In another bowl, combine theshredded chickenand the can of green chiles.
Mix well and set aside.
Set aside 2 cups of shredded mozzarella for topping the dish.
Put the rest in a bowl.
To assemble the enchiladas, sprinkle some mozzarella on a tortilla, then add some shredded chicken and chiles.
Tightly roll up thetortillaand place it seam-side down in the prepared pan.
Continue with the remaining tortillas, placing them in the dish as theyre finished.
Press them up against one another tightly so they fit in a single layer.
Pour the remaining sauce over the filled tortillas.
Bake the enchiladas uncovered for 20 minutes.
Remove from the oven and top with the remaining mozzarella.
Bake for another 15 minutes or so, until the cheese is melted.
Risa Lichtman for Taste of Home
Sprinkle the enchiladas with chopped cilantro.
Serve with the tomatoes and lime wedges as a garnish andSpanish riceandrefried beansas sides.
Theyre perfect when you want to save some time.
The biggest change I would make is to use way less sauce next time!
We recommend our users to update the web client.
