As I’ve mentioned before I love having people over for dinner. I’ve gotten better at finding alternatives for all sorts of recipes due to allergies and preferences.
I use this cream of chicken recipe for soup and enchiladas often! Dairy free and it is fairly quick to make.
One of my favorite ways is for chicken enchiladas.
- 2 cups cooked shredded chicken
- 1 can cream of chicken
- 1 can cream of mushroom soup
- 18 corn tortillas
- 1 cup of cheese
- 1 can diced chiles
Combine soups, 1 can of water and chili together. Soften tortillas in microwave. Dip tortillas in soup mixture.
Makes 3 layers. I usually only dip one side for the last layer and pour most, if not all,of the remaing sauce on top and spread it out (still layer with chicken and cheese).
Cover with foil, and bake at 350 for 30min.
Growing up this was the recipe my mom made and it was always so easy to throw together.
Only thing I’ve changed was using the condensed soups.
I’ve also used a family size can of cream of chicken in the past instead of one of each.
So many possibilities!