Sally Shopper's Chicken Enchiladas

Angie Robinson

By
@angieact1

My Mom worked as an excecutive and spokesperson for a local chain of grocery stores. One of her specialties was posting recipes in our local newspaper under the name of "Sally Shopper"...and this was one of them.
This has been a favorite of all who taste it for many years.
I have made it several ways; using low fat sour cream and soup is a great way to lighten it up. Be creative~ and enjoy!


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Comments:

Serves:

6-8

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 1/2 lb
chicken breasts, bone in
8 oz
monterey jack cheese, block or shredded
1 c
cheddar cheese
1 can(s)
cream of chicken soup
1 can(s)
cream of mushroom soup, light
1 c
chicken broth
1-2 c
sour cream, lite
1 can(s)
chopped green chilis
1 large
pkg flour tortillas, use large size for bigger enchiladas
chicken bouillon

Directions Step-By-Step

1
****I think the best tasting ones are made the old way~by boiling the bone in chicken (no skin)covered in a pot of water, and adding a chicken bouillon cube or two. Poach for about 15 min or till no longer pink. Save and strain the broth. Take chicken off the bone and chop into bite-size pieces.****
2
If you choose to go the quicker way; just chop up 4 cooked chicken breasts, or buy a roasted deli chicken at the store...they are delicious.
3
Preheat oven to 350. For the sauce; mix the soups, sour cream, broth and green chilis. (You may even want to use a can of rotel with chilis to get the tomato flavor-it is very good that way). Slice the monterey jack cheese into thin strips.
4
Grease a 13X9 inch pan. Start a little assembly line by putting all the ingredients in order; tortillas, sauce, cheese... to make the rolling easier.
5
Spread a spoonful of sauce on each tortilla, add chicken and cheese, roll up tightly and place seam side down in the pan. You should get at least 6-8 in the pan. If you have more chicken left, put a couple in a smaller pan-such as a loaf pan.
6
Cover completely with the rest of the sauce-you can thin it with more broth if desired. Cover with tin-foil.
7
Bake for 30 min. at 350. Remove foil, add cheddar cheese and cook for about 10-15 min, till cheese is bubbly and melted.
8
Let stand for 10 min. before serving. These are even better the next day as the flavors blend.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: For Kids