My mom’s chicken enchilada recipe was a family favorite and is still the most requested dish amongst my family and friends. Something about the memories tied to this dish makes it extra special, and it does not hurt that it tastes fantastic!
Everyone has food memories, not just the taste of the food, but also the smell and the people. The chicken enchiladas remind me of summer fun, the pool, sunshine, berry pie, and family gatherings. The best of the best, just being a kid! The memories go beyond just one dish. When I think of holiday dinners, I can smell the food as if it were being cooked in my kitchen right now. I can hear my mom and my gram chatting over table settings, oven temperatures, and when dinner would be on the table. It takes me back and connects me to those fond memories. One of the best ways for me to remember my mom is to cook one of her dishes. Every time it evokes conversations around the food and memories of family.
Today I wanted to share her recipe and invite you to make it your own. I have altered it to be vegetarian, added rice, cilantro, beans, and other flavors, but honestly, the original recipe is the best.
Betty's Famous Chicken Enchiladas
- 1 Large Roasted Chicken Shredded and cleaned
- 8 Large Flour Tortillas You may substitute corn
- 8 oz Sour Cream
- 1 Can Cream of Chicken Soup
- 2 2.25 oz Cans Sliced Black Olives
- 2 4oz Cans Mild Green Chillies
- 1 Bunch Sliced Green Onions Green & white
- 1 Package Taco Seasoning
- 1 32 oz Pkg Shredded Mexican Cheese
- Shred chicken and place in a large bowl. Set aside half of the chopped green onions and shredded cheese. In a separate bowl, combine all other ingredients until mixed well. Gently fold in chicken. Fill each flour tortilla down the center with a chicken mixture. Fold over the sides of each tortilla approximately one inch on each side and then roll length-wise. Spray a 9 X 13 glass baking dish with non-stick spray and add the tortillas to the baking dish.If you have extra filling you can spread that evenly over the top of the tortillas. Next, cover the tortillas with shredded cheese. Cover tightly with foil and bake covered at 325 degrees for 45 minutes. Uncover for the last fifteen minutes until bubbly and browning on the sides of the dish. Remove from oven and let rest for fifteen minutes. Garnish with sliced green onion, slice, and serve!