Chicken Enchiladas Recipe

No Photo

Have you made this?

 Share your own photo!

Chicken Enchiladas

Petrice Balkan

By
@PetieB

Everyone raves every time I make these. My grown children will come home just to have this meal.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

8

Prep:

1 Hr

Cook:

1 Hr

Ingredients

4
chicken breasts, boneless and skinless
8
8-10 inch tortillas
1 can(s)
old el paso enchilada sauce 10 oz can
1 can(s)
small can (7oz) of diced green chilies
1 can(s)
small can (7oz) diced tomatoes (rotell or hernandez)
1 pkg
sharp or mexican blend shredded cheese
8 oz
sour cream
1 can(s)
old el paso refried beans (w sausage if you can find it)
1 medium
onion diced
1/2 can(s)
black olives diced
1
jalapeño pepper diced
1 small
red/yellow pepper diced
1-2
banana pepper diced

Directions Step-By-Step

1
cook chicken breasts until the meat shreds. I like to pressure cook the breasts for 10 minutes. Then they shred easily.
2
Mix together, shredded chicken, sour cream, refried beans, 1 cup of shredded cheese, 1/2 of each - diced onion, olives, jalapeño pepper, red/yellow pepper and banana pepper.
3
In sauce pan mix enchilada sauce, green chillies and diced tomatoes. Heat through. Add 1 cup of sauce mixture to shredded chicken mixture. Mix thoroughly.
4
Take tortilla and spoon on chicken/sauce mixture, top with handful of shredded cheese. Roll tortilla and place in glass pan (PAM it first). I sometime use toothpicks to keep the tortilla shells rolled up. Repeat this for all eight tortilla shells.
5
Pour remaining sauce mixture over the rolled tortillas. Top with remaining diced onions, olives, jalapeños, peppers, etc.
6
Cover with foil and bake in a 350 degree oven for 30 minutes. Remove foil and bake additional 30 minutes until done.
7
Serve with Spanish Rice and Enjoy!

About this Recipe

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