heavenly chicken enchiladas
(1 rating)
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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(1 rating)
yield
12 serving(s)
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For heavenly chicken enchiladas
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3 cancream of chicken soup
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2 csour cream or plain yogurt
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2 Tbspbutter
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1 mdonion
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1 Tbspchili powder
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salt to taste
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4 cchopped cooked chicken
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8 ozcanned chopped green chilies or 1/2 cup chopped jar jalapenos
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16 mdflour tortillas
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3 or 4 cshredded jack or cheddar cheese (use your preferred amount)
How To Make heavenly chicken enchiladas
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1In small bowl, combine soups and sour cream.
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2Over 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.
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3Spread 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.
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4Spread remaining soup mix over enchiladas.
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5Sprinkle even amounts of cheese over tops. Accent each with a few chopped cilantro leaves.
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6Bake 325 degrees for 30 mins.
- 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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