Quarantine Chicken Enchilada Recipe

I have spent much of quarantine organizing my recipes—hundreds of them! This recipe is my solution to using items I had in the pantry and refrigerator. There are lots of variations to the recipe.

I have spent much of quarantine organizing my recipes—hundreds of them! This recipe is my solution to using items I had in the pantry and refrigerator. There are lots of variations to the recipe.

Rita Paxton

This flexible recipe uses whatever you have on hand. It is so easy that I made it many times during our stay at home time. Double recipe if you need more servings.

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Serves 4

1/2 to 1 lb. shredded cooked chicken (or 7 oz. can cooked chicken drained and mashed up)

1 small can green chilis, drained (or 1/4 cup picante sauce)

1 can cream of chicken soup (or cream of mushroom)

1/2 soup can of water

Tortilla chips slightly crushed (or Fritos, leftover taco shells, or corn tortillas in strips)

Shredded cheddar cheese to top dish (or Monterey jack, fiesta, etc.)

Optional: 1/2 cup sour cream (or Greek yogurt)

Preheat oven to 400 degrees.

Spray 8×8 inch pan or double recipe and use a 9×13 inch pan.

In medium saucepan, heat together chicken, green chilis, soup, and water. As soon as it’s hot, turn off heat and stir in sour cream (if using).

Layer in baking dish:

1/3 sauce

Chips

1/3 sauce

Chips

Remaining sauce

Cover with cheese

Bake 30 minutes or until bubbly hot.