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sally shopper's chicken enchiladas

(1 rating)
angieact1 avatar
Recipe by
Angie Robinson
@angieact1
Findlay, OH

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!

►
(1 rating)
yield 6 -8
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For sally shopper's chicken enchiladas

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

How To Make sally shopper's chicken enchiladas

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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