Ok, so these are not authentic Mexican enchiladas… more like an Americanized version. Or Canadianized, in this case. I should know because I worked at a truly authentic Mexican restaurant for four years (Feleena’s in the Glebe – it’s the best).
But, authentic or not, these are darn tasty and easy to whip up. Just enough spice for my liking and enough carbs to act as a comfort food. It’s pretty hard to go wrong when you’re baking something smothered in cheese.
If you can’t find the sauce I used – La Costena Taquera Salsa – you can use any salsa. But it should be available in the ethnic aisle at any Loblaws or Superstore (just like chipotle peppers in adobo sauce – same brand).
Also, if you’re wondering, I paired these with a simple salad – arugula, avocado, salt, pepper, olive oil and balsamic vinegar. Delicious.
Ingredients
- 1 can Cream of Chicken Soup
- 1/2 cup sour cream
- 1 cup Taquera Salsa
- 2 teaspoons chili powder
- 2 cups chopped cooked chicken
- 1/2 cup shredded cheese
- 6 large flour tortillas
- 1 small tomato, chopped (garnish)
- 1 green onion, sliced (garnish)
Instructions
- Stir the soup, sour cream, salas and chili powder together. Stir 1 cup sauce mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in a shallow baking dish. Pour the remaining sauce mixture over the filled tortillas. Top with more cheese and bake at 350 degrees for 40 minutes. Garnish with tomato and onion.
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