RCI-SW.004.0012.001
Chicken Sonora
This recipe came from The Printey Estate sale. It was obtained it as part of the Family Collection from The Printey Estate in Forney, Texas in 2001.
Prep10 min
Cook30 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- chicken4 cupscooked and chopped
- 1 can
- 1 can
- chili without beans1 can
- chile salsa4 ounces
- ½ cup
- white onion1 smallchopped finely
- 12 unit
- sharp cheddar cheese1 cupgrated
- jack cheese1 cupgrated
Method
1
Preheat oven to 350°F (175°C).
2
Combine the cream of mushroom soup, cream of chicken soup, chili without beans, chile salsa, and milk in a large bowl, stirring until smooth and well blended.
3
Add the chopped cooked chicken and finely chopped white onion to the soup mixture, stirring gently to combine all ingredients evenly.
4
Mix together the grated sharp cheddar cheese and jack cheese in a separate bowl.
5
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side to make them pliable, working in batches as needed.
2 minutes
6
Lightly spread 2 tablespoons of the chicken-soup mixture on each warm tortilla, then sprinkle with a small handful of the mixed cheese and roll tightly.
7
Arrange the rolled tortillas seam-side down in a 9x13-inch baking dish, packing them snugly together.
8
Pour the remaining chicken-soup mixture evenly over the rolled tortillas, ensuring they are well covered.
9
Sprinkle the remaining mixed cheese over the top of the enchiladas in an even layer.
10
Bake uncovered for 25-30 minutes until the cheese is melted and bubbly and the edges are lightly golden.
28 minutes
11
Remove from the oven and let rest for 3-5 minutes before serving to allow the filling to set slightly.