My Chorizo Chicken Enchiladas Game Day Recipe | #LGDoMarchRight

I have switched up one of my favorite recipes and it is now part of the Recipe Book over at the  LG Do March Right™ Tip-Off Facebook page, which celebrates the best parts of March Madness®—awesome food, playoff excitement and plenty o’ friends, so head over and check out all the delicious game day recipes that have been submitted!   Be sure to vote on your fav in the Bracket Challenge!  #LGDoMarchRight


Chorizo Chicken Enchiladas from #LGDoMarchRight

Chorizo Chicken Enchiladas

1 family-size can Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 (16 ounce) container sour cream
1 small can diced green chiles
1 can diced olives (optional)
2 cup shredded cheddar cheese
1 lb ground beef chorizo
4 cups chopped cooked chicken (I usually boil 3 breasts and rough chop OR use a rotisserie chicken)
10 Flour Tortillas, slightly warmed

In medium skillet, brown the chorizo over medium heat until cooked through. In a large mixing bowl, combine soup, sour cream, chiles, olives, and 3/4 of the cheddar. Stir in the chorizo and chopped chicken.

Place the tortillas on a plate and warm in microwave about 10 seconds. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in large shallow baking dish (I use a 9×15). Spread any remaining filling on top and sprinkle with remaining cheese. Cover with foil.

Bake at 350 degrees F for 40 minutes or until hot. I remove the foil at the end and broil until the top is brown and crispy.

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