Cheesy Chicken Enchiladas

Kathy Austin

By
@jkaustin02

EVERYONE loves this recipe! I give it out all the time. You can also substitute ground beef for the chicken, but it's not as creamy good!


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Rating:

Comments:

Serves:

4-6

Prep:

45 Min

Cook:

20 Min

Ingredients

3 lb
frozen boneless, skinless chicken breasts, thawed
20
flour tortillas
1 can(s)
green enchilada sauce
1 can(s)
red enchilada sauce (mild or hot)
1 can(s)
cheese soup (campbell's)
2 c
shredded mexican cheese

Directions Step-By-Step

1
Boil chicken until done...I season as if I was making chicken soup (freeze the broth for later use)
2
Shred the chicken using a fork or put in food processor until shredded coarsely.
3
Mix 1 can cheese soup and 1 can green enchilada sauce into shredded chicken.
4
At this point if you LOVE cheese, add a handful of shredded cheese to mixture, mix well.
5
Spray the largest casserole dish you have with Pam. I use an 11”x 15” dish, but you could split into 2 dishes if needed.
6
Place 2-3 tablespoons of chicken mix into tortilla and roll up tightly like a burrito. Lay them side by side in dish, squishing as close together as possible.
7
Once all are filled and rolled, pour red enchilada sauce over top, spread with spoon if necessary.
8
Sprinkle shredded cheese over top to cover completely...the more the better!
9
Place in 350 degree oven for 20 minutes or until cheese starts to brown.
10
Serve with sour cream. Freezes well.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy