Then it happened, for the first time in my adult life I was home on the evenings and after making Hamburger Helper once, and my husband telling me I should probably not do that anymore I felt we were destined to eat scrambled eggs and spaghetti for the rest of our days. Maybe it was postpartum emotions that first got me to remember all the good things my parents made when I was younger. How could I get this food again? What will my kids say when they grow up and can't remember anything good I made?
That's when I decided to call my mom for a recipe for the first time. It was this recipe. My mom's really awesome enchiladas. They were always so good. My siblings and I even ate them cold the next day- that is how good they were. My mom, luckily, provided her recipe and now over 5 years later I still have them in my rotation.
Now, I feel like I have to say the following just to get it out there: These are not really traditional enchiladas. My mom doesn't remember where she got the recipe, but I'm thinking it was probably from some company- Kraft or Campbell's or something. And, if you are looking for a really authentic enchilada you might want to keep looking (or make these anyways because they are awesome!). Also, my parents don't even make enchiladas like this anymore. They eat completely different now, and would probably make enchiladas on corn tortillas with black beans and spinach.
All that being said- These are so good, and are sure to be an easy Dinner Win.
Start making your filling by simmering bone-in chicken thighs with a few garlic cloves for about 45 minutes. This is such a great way to prepare shredded chicken, and using the thighs guarantees you will get moist chicken-and it will cost less too!
Once your chicken is shredded up, the sauce is as easy as heating a can of tomato soup with one cup of Velveeta cheese. Once melted remove from heat and add in sour cream, cumin, and black pepper.
Mix half your sauce with the chicken and one cup of shredded cheddar cheese.
Now stuff your flour tortillas, give them a roll, and place them seam side down in a large casserole dish.
Cover with 1 cup of shredded cheddar, and the rest of your sauce. (My mom's tip- use the same sauce pan to cook refried beans in, it gives them an awesome flavor).
Pop in a preheated 400 degree oven and bake for 20 minutes. These like to rest for about 5 minutes after coming out of the oven so give them a little time to cool and settle before serving.
Look at that cheesy goodness! You can top these off with sour cream, salsa, and guac- but they are super good going solo too.
- 2 lbs bone-in chicken thighs, skin removed
- 4 cloves of garlic, peeled and smashed
- 1 can condensed tomato soup (don't add any extra liquid)
- 1 cup cubed Velveeta cheese
- 1/2 cup sour cream
- 2 teaspoons ground cumin
- 1/2 teaspoon ground black pepper
- 2 cups shredded cheddar cheese (divided)
- 8-10 flour tortillas
Place chicken thighs in a large pot, and cover with cold water. Add in the garlic cloves and little salt and pepper. Boil over med-high heat for around 45 minutes. Drain away liquid, and after allowing to cool shred chicken (a combo of fork and fingers works great for this).
Preheat oven to 400 degrees F
In a medium sauce pan heat tomato soup and Velveeta over medium heat. Stir frequently, and when the Velveeta has melted remove from heat and stir in the sour cream, cumin and black pepper.
Reserve half of the sauce and mix the remaining with the shredded chicken, and 1 cup of cheese. Use this to stuff into flour tortillas. Roll them up (don't seal the ends) and place seam down in a large casserole dish.
Cover with the remaining sauce and cheese evenly.
Bake for 20 minutes, and allow to cool for 5 minutes once removed from the oven.
Top off with salsa, sour cream, or guac to your liking and enjoy!