chicken enchiladas
(2 ratings)
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Everyone raves every time I make these. My grown children will come home just to have this meal.
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(2 ratings)
yield
8 serving(s)
prep time
1 Hr
cook time
1 Hr
Ingredients For chicken enchiladas
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4chicken breasts, boneless and skinless
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88-10 inch tortillas
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1 canold el paso enchilada sauce 10 oz can
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1 cansmall can (7oz) of diced green chilies
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1 cansmall can (7oz) diced tomatoes (rotell or hernandez)
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1 pkgsharp or mexican blend shredded cheese
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8 ozsour cream
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1 canold el paso refried beans (w sausage if you can find it)
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1 mdonion diced
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1/2 canblack olives diced
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1jalapeño pepper diced
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1 smred/yellow pepper diced
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1-2banana pepper diced
How To Make chicken enchiladas
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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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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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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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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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5Pour remaining sauce mixture over the rolled tortillas. Top with remaining diced onions, olives, jalapeños, peppers, etc.
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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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7Serve with Spanish Rice and Enjoy!
- 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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