chicken enchiladas
(1 rating)
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When my kids where growing up I had to hide onions in my cooking or they wouldn't eat it . So here is a recipe that is a big hit with my whole family without visible presence of onion or garlic. Hope you like it .
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(1 rating)
yield
serving(s)
prep time
1 Hr 30 Min
cook time
30 Min
Ingredients For chicken enchiladas
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1roasting chicken
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1 large cancream of mushroom or cream of chicken soup
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1 mdonion
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5 clovegarlic
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1 canblack olives
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mexican blend shredded cheese
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1-2 lgcan of enchilada sauce
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1 mdsour cream
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1-2 pkgflour tortilla shells
How To Make chicken enchiladas
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1In a large pot boil the chicken with the onion and garlic cloves in the pot . The chicken gets the flavor and my kids never knew I used them . Boil until done . Take out of pot and let cool. When cooled take chicken off the bone and place in large bowl.
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2Slice olives. In a separate bowl Mix the soup and sour cream and olives then add to chicken. Sprinkle a little garlic powder and onion powder if you want a little more flavor . Mix well. Fill your tortilla shells and Place in casserole dish. Do this until there is no room. I usually need to dishes. Cover in enchilada sauce and them cover with as much cheese and you like.
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3Bake at 350 degrees for 30 mins. Let stand 5 mins before serving . Great with a green salad .
- 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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