chicken enchiladas

How To Make chicken enchiladas

• 1

  Boil chicken breasts and bouillon cube. Shred chicken when cooked. Mix soup, broth, green peppers and pepper in a separate bowl. Spoon shredded chicken into tortillas and put soup mixture on top. Top with cheese. Roll up and place in a 9x13 sprayed with Pam until pan is full (about 5 tortillas). Pour remaining soup mixture on top, cover with cheese, Cover with foil and bake at 350 degrees for 15 min. Serve with sour cream, guacamole, and lettuce if desired.
• 2

  Notes: I boil the chicken in water, then let cool and shred. I do not use chicken broth or bouillon. I also omit the green peppers, and instead use a can of rotel original, with it inside. You can make it spicier with another version of rotel if you want. Do not drain the rotel, it takes the place of the broth to have the correct consistency. If making steak, cut thin strips against the grain of the meat, fry in just a little oil in a skillet until cooked through, then follow the directions as if rolling chicken inside the tortillas.
• 3

  I boil 3 lb bag frozen chicken tenderloins or breasts. Or if using a 5 lb bag, the extra chicken makes great sandwiches with some chopped onion and sweet baby ray BBQ sauce.
• 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!
• Printable Recipe Card