Chicken Enchiladas Recipe

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Chicken Enchiladas

Penny Bateman

By
@horselover

Got this recipe many years ago from a girl I worked with. Try it, you will definitely like it IF you LOVE Enchiladas!


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Serves:

10 or more

Prep:

1 Hr

Cook:

45 Min

Ingredients

4 - 5 large
chicken breast filets
1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
1 c
sour cream
1 large
onion chopped
1 large
bell pepper - chopped
3 c
monterey jack cheese
4 - 5 Tbsp
chili powder
3 - 4 Tbsp
garlic powder
25 small
corn tortillas

Directions Step-By-Step

1
Boil Chicken breasts in pot approx. 35 -40 mins. Or until done. When done, cool in frig or freezer, until you can touch.
2
Soften tortillas in hot oil in shallow pan, one at a time, draining on paper towels
3
Saute onion and bell pepper in hot oil till soft, 10 mins. Or so.
4
Mix onion, bell pepper, crm.of mushroom, crm.of chicken, sour cream , garlic and chili powder in large bowl.
5
Shread or chop chicken and add to bowl.
6
Fill tortillas with approx. 3 T. chicken filling and approx. 1 T. of cheese, roll and place in a greased or sprayed 9 x 11 glass baking dish. Usually makes more than will fit in dish, use another dish.
7
Cover all enchiladas in pan(s) completely with left over chicken filling (should be approx 2 cups left), and remainder of cheese.
8
Cover with Foil and Bake at 375 degrees for 45 minutes

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Hashtag: #enchiladas