Chicken Enchiladas with Sauce

Erin McGowen

By
@Sphynxle

This enchilada recipe is a fantastic quick, and easy meal. With it's "mix, fill, cover, and bake" prep, it it goes from ingredients to a fully cooked meal on your table in about 30 minutes.

This recipe was given to me by my good friend, Kim, who has been a "house mom" to many girls, providing them with absolutely delicious food. I have made this several times for both family and friends and it has been a stellar hit every single time. I hope you and your family enjoy it as much as I have.


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Serves:

4-6

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

4
chicken breasts
1 can(s)
cream of chicken
1 can(s)
cream of mushroom
1 can(s)
green chilis
1 can(s)
rotel
1 can(s)
corn
8 oz
sour cream
1 Tbsp
chili powder
1 Tbsp
cumin
1
onion (or optional 1 t onion powder/flakes)
1 tsp
garlic powder
salt and pepper
1 bag(s)
corn tortillas
1 c
chicken broth
4 c
cheddar cheese

Directions Step-By-Step

1
Cook the chicken breasts all the way through, seasoning them as you like. Chop or shred them.
2
In a large bowl, mix together sour cream, canned ingredients, spices, cheese, and your chopped/shredded chicken.
3
Start filling your tortillas, using about a spoonful of mixture into each tortilla. Roll tortilla and place in baking dish seam side down. Repeat until baking dish is full. NOTE: YOU WILL HAVE MIXTURE REMAINING.

(You may use whatever size baking dish you have. I personally have a 9x13, and still have enough left over to fill a 9x9.)
4
Pour chicken broth into remaining mixture and mix well to create a "soup". Pour over enchiladas, covering well. Cover enchiladas using remaining cheese.
5
Cover with foil and bake at 350 for 20 minutes, or until cheese is bubbly. Enjoy!

(I personally like to remove the foil, and return the dish to the oven for another 5 minutes, allowing the cheese to become brown.)

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids