Enchiladas – Super easy & delicious (contributed by Fil Buttierez)

  • Cream of Chicken Soup (26 oz cans) – 2 cans
  • Cream of Mushroom (26 oz cans) – 2 cans
  • white or brown onion  – 1 diced
  • shredded cheddar cheese – 1 pound
  • shredded Monterrey Jack cheese – 1 pound
  • 16 oz tub of sour cream – 16 oz tub – use full fat if you can find it.  It is healthier and provides less carbs.  This is a good thing.  Might as well use your allotment of carbs for beer, wine, etc.
  • green chili’s of choice – 3-4  peeled
  • garlic powder – 1 tablespoon
  • diced black olives – 1 can.  Try it with and without.
  •   corn tortillas (taco size) – 24

Combine cans of soup, onion, sour cream, peeled chili and garlic into blender. Blend for 1 full minute.  Lightly cook corn tortillas in frying pan using oil.

In large casserole dish….Layer 6-8 corn tortillas on bottom of dish, layer evenly with both cheese blends (1/3 of total cheese). From blender, pour soup mix (1/3) over cheese layers.

Repeat above steps until ingredients are used. Pre-heat oven to 375 degrees and bake for 35-40 minutes.  Let stand 10 minutes before serving!

****This recipe is being supplied by Fil Butierez. Fil has an extensive background in the food & beverage industry.  These recipes were created and used for his mobile catering business for large events.  Fil is a father of 3 and a very young grandfather of 2.  He lives in Tucson, AZ.


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