Heavenly Chicken Enchiladas

Betsy Wolfe

By
@Wolfebets

Filling and great served with a salad; I use chopped leftover chicken or precooked thawed grilled chicken strips (found in freezer aisle.) I make a giant batch since all my kids are older and they eat seconds. This makes 2 pans or 12 servings. For small families, cut ingredients in half. I make one pan with flour tortillas and one with corn tortillas. Corn tortillas will be smaller so make a few more than eight to fill the pan.


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Comments:

Serves:

12

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

3 can(s)
cream of chicken soup
2 c
sour cream or plain yogurt
2 Tbsp
butter
1 medium
onion
1 Tbsp
chili powder
salt to taste
4 c
chopped cooked chicken
8 oz
canned chopped green chilies or 1/2 cup chopped jar jalapenos
16 medium
flour tortillas
3 or 4 c
shredded jack or cheddar cheese (use your preferred amount)

Directions Step-By-Step

1
In small bowl, combine soups and sour cream.
2
Over med heat cook onion and chili powder in hot butter. When onion is translucent, remove from heat, mix in chicken, chilies, cilantro and ¼ cup soup mixture. Salt to taste.
3
Spread ½ cup soup mixture in the bottom of two 2 quart baking dishes or 9x13 pans. Along one side of tortilla spread ¼ cup of chicken mixture. Roll up and place seam down into pans- 8 rolls per pan if they are same size.
4
Spread remaining soup mix over enchiladas.
5
Sprinkle even amounts of cheese over tops. Accent each with a few chopped cilantro leaves.
6
Bake 325 degrees for 30 mins.

About this Recipe

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