Barb's Chicken Enchiladas Recipe

No Photo

Have you made this?

 Share your own photo!

Barb's Chicken Enchiladas

Barb Stellmach


I used to make a really simple recipe using cihcken verde soup, but the no longer make it. So, I have been trying to come up with something simple, and I think I have found it. I like to make the sauce and cook the chicken in the morning so I don't burn my fingers when I make the enchiladas. This would also be good with ground beef.

pinch tips: How to Debone a Chicken






1 Hr


40 Min




2 1/2 lb
boneless, skinless chicken breasts
3 can(s)
cream of chicken soup
16 oz
sour cream
1 can(s)
green chillis
2 pkg
enchilada sauce mix
1 pkg
philadelphia cooking cream, santa fe blend
8 large
tortilla shells
2 c
shredded mexican shredded cheese

Directions Step-By-Step

Brown chicken until no longer pink. Meanwhile, prepare sauce. Heat soup, chilis, sour cream, sauce mix and cooking cream until hot. Add 1 cup of the shredded cheese. Stir to melt. If there is any liquid on the chicken, drain it off. Return to pan. Add 1/2 to 1 cup of the sauce to the chicken. Stir to coat. Divide chicken among tortilla shells. Wrap. Place seam side down in 9x13 pan. You will probably need a second smaller pan for extra enchiladas. Pour sauce over enchiladas. Cover with foil. Bake at 350 for 30-35 minutes. Uncover. Sprinkle with cheese. Return to oven. Bake five minutes more until cheese melts.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy