Chicken Enchiladas

Chicken Enchiladas

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Penny Bateman

By
@horselover

Got this recipe many years ago from a girl I worked with. Try it, you will definitely like it IF you LOVE Enchiladas!

Rating:

★★★★★ 1 vote

Serves:
10 or more
Prep:
1 Hr
Cook:
45 Min

Ingredients

  • 4 - 5 large
    chicken breast filets
  • 1 can(s)
    cream of mushroom soup
  • 1 can(s)
    cream of chicken soup
  • 1 c
    sour cream
  • 1 large
    onion chopped
  • 1 large
    bell pepper - chopped
  • 3 c
    monterey jack cheese
  • 4 - 5 Tbsp
    chili powder
  • 3 - 4 Tbsp
    garlic powder
  • 25 small
    corn tortillas

How to Make Chicken Enchiladas

Step-by-Step

  1. Boil Chicken breasts in pot approx. 35 -40 mins. Or until done. When done, cool in frig or freezer, until you can touch.
  2. Soften tortillas in hot oil in shallow pan, one at a time, draining on paper towels
  3. Saute onion and bell pepper in hot oil till soft, 10 mins. Or so.
  4. Mix onion, bell pepper, crm.of mushroom, crm.of chicken, sour cream , garlic and chili powder in large bowl.
  5. Shread or chop chicken and add to bowl.
  6. Fill tortillas with approx. 3 T. chicken filling and approx. 1 T. of cheese, roll and place in a greased or sprayed 9 x 11 glass baking dish. Usually makes more than will fit in dish, use another dish.
  7. Cover all enchiladas in pan(s) completely with left over chicken filling (should be approx 2 cups left), and remainder of cheese.
  8. Cover with Foil and Bake at 375 degrees for 45 minutes

Printable Recipe Card

About Chicken Enchiladas

Course/Dish: Chicken Tacos & Burritos
Regional Style: Mexican
Hashtag: #enchiladas



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