Real Recipes From Real Home Cooks ®

chicken enchiladas

(1 rating)
Recipe by
Penny Bateman
streetman, VT

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

(1 rating)
yield 10 or more
prep time 1 Hr
cook time 45 Min

Ingredients For chicken enchiladas

  • 4 - 5 lg
    chicken breast filets
  • 1 can
    cream of mushroom soup
  • 1 can
    cream of chicken soup
  • 1 c
    sour cream
  • 1 lg
    onion chopped
  • 1 lg
    bell pepper - chopped
  • 3 c
    monterey jack cheese
  • 4 - 5 Tbsp
    chili powder
  • 3 - 4 Tbsp
    garlic powder
  • 25 sm
    corn tortillas

How To Make chicken enchiladas

  • 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

Categories & Tags for Chicken Enchiladas:

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