chicken enchiladas
(2 RATINGS)
Everyone raves every time I make these. My grown children will come home just to have this meal.
No Image
prep time
1 Hr
cook time
1 Hr
method
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yield
8 serving(s)
Ingredients
- 4 - chicken breasts, boneless and skinless
- 8 - 8-10 inch tortillas
- 1 can old el paso enchilada sauce 10 oz can
- 1 can small can (7oz) of diced green chilies
- 1 can small can (7oz) diced tomatoes (rotell or hernandez)
- 1 package sharp or mexican blend shredded cheese
- 8 ounces sour cream
- 1 can old el paso refried beans (w sausage if you can find it)
- 1 medium onion diced
- 1/2 can black olives diced
- 1 - jalapeño pepper diced
- 1 small red/yellow pepper diced
- 1-2 - banana pepper diced
How To Make chicken enchiladas
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Step 1cook chicken breasts until the meat shreds. I like to pressure cook the breasts for 10 minutes. Then they shred easily.
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Step 2Mix together, shredded chicken, sour cream, refried beans, 1 cup of shredded cheese, 1/2 of each - diced onion, olives, jalapeño pepper, red/yellow pepper and banana pepper.
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Step 3In sauce pan mix enchilada sauce, green chillies and diced tomatoes. Heat through. Add 1 cup of sauce mixture to shredded chicken mixture. Mix thoroughly.
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Step 4Take tortilla and spoon on chicken/sauce mixture, top with handful of shredded cheese. Roll tortilla and place in glass pan (PAM it first). I sometime use toothpicks to keep the tortilla shells rolled up. Repeat this for all eight tortilla shells.
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Step 5Pour remaining sauce mixture over the rolled tortillas. Top with remaining diced onions, olives, jalapeños, peppers, etc.
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Step 6Cover with foil and bake in a 350 degree oven for 30 minutes. Remove foil and bake additional 30 minutes until done.
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Step 7Serve with Spanish Rice and Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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