Mr17’s Granny, Nina, makes the most unique-est and yummiest enchiladas in the land! She is the queen of comfort food in great abundance–no one goes hungry at Granny’s house! Everyone looks forward to Granny’s cooking–especially these enchiladas, and maybe the butterscotch cake….or the snickerdoodles….or the pot roast….. Oh, Mr17 is so lucky to have a Granny like her–because of her cooking and just how wonderful she is in so many ways. ❤
The ingredients are simple, the spicy heat is easy to control, and I’ll bet even someone who doesn’t much care for Mexican food will LOVE these. I mean, just look at the ooey-gooey creamy-cheesy yumminess that is a Nina’s Enchilada:
Run to the store for anything you don’t have…
- 1-1 1/2 pounds of chicken, cooked and diced or shredded (Save money by watching for your grocery to mark down chicken close to its freshness date!)
- 3 medium potatoes, diced, cooked, drained (I have 10 little potatoes left from last summer’s garden. I have a habit of using the bigger ones first.)
- 1 can cream of mushroom soup (Store brand is cheaper and tastes the same!)
- 1 can cream of chicken soup
- 1 can Rotel tomatoes, spiciness of your choice–I like original
- 1 can diced green chiles–spiciness of your choice
- grated cheese–I ended up using a little more than half a pound
- 12 flour tortillas
Preheat oven to 350F. Oil enough pans to hold 12 enchiladas–I use an 8×8 and an 8×12.
Cook potatoes and chicken.
Dump cream of mushroom, cream of chicken, Rotel tomatoes and a couple big handfuls of cheese into a large bowl.
Stir to combine and separate 1/3 of the mixture into a small bowl. Reserve.
Add chicken, potatoes and green chiles to the large bowl. Stir until all ingredients are well distributed.
Warm the tortillas to make them easier to work with. Place them one at a time into a prepared pan, fill with chicken mixture and roll; line them up seam-side down.
Continue rolling until you’ve made 12 enchiladas. Cover with the reserved mixture. Be sure to spread the mixture to completely cover the tortillas all the way to their edges. (Uncovered tortilla edges will get hard in the oven.)
Top edge-to-edge with cheese; another two large handfuls or so.
Bake for 30 minutes or until cheese is melty and bubbly. (If you bake them too long, the bottoms get hard.) Oh the aroma of these enchiladas when you take them out of the oven…
Serve with your favorite toppings. My faves are tomatoes, green onion, avocado and sour cream.
These are so quick and easy, they are perfect to take to potlucks or occasions when you want to take food to a friend. They are also spectacular left over for lunch the next day!
For me, the spiciness is perfect with original Rotel and mild green chiles. Michael would prefer it hotter. How hot is the perfect yummy-hot for you?