chicken enchiladas

Name: Chicken Enchiladas
Cuisine: Mexican
Ingredients: 3 large boneless skinless chicken breasts, seasoned with salt, pepper and granulated garlic powder before baking.; 2 small cans cream of chicken soup; 1 cup(s) sour cream; 1 bunch(es) 4 oz, diced green chiles, drained; 1 medium onion, small dice; 1 teaspoon(s) ground cumin; 1 teaspoon(s) granulated garlic powder; 1 teaspoon(s) ground sage or poultry seasoning; 1 teaspoon(s) smoked paprika; 1 teaspoon(s) chili powder; 1 teaspoon(s) cayenne pepper; 18 - flour tortillas, medium size (about 6-8 inch); 4 cup(s) shredded mexican cheese blend; 2 cup(s) shredded cheddar or jack or you favorite cheese.; 1 can(s) enchilada sauce(i used red), or your favorite recipe; 1/2 cup(s) light cooking oil, veggie or canola or corn; ## TOPPINGS; - chopped olives, sliced jalapenos, chopped tomatoes, chopped green onions...whatever you want!; ## ON THE SIDE...; - extra enchilada sauce, guacamole, sour cream

(1 RATING)

175 Pinches 1 Photo

Tamara Minck

Vancouver, WA

Updated on May 27, 2012

Old recipe we have enjoyed over the years. Give it a try!

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Ingredients

3 large boneless skinless chicken breasts, seasoned with salt, pepper and granulated garlic powder before baking.
2 small cans cream of chicken soup
1 cup sour cream
1 bunch 4 oz, diced green chiles, drained
1 medium onion, small dice
1 teaspoon ground cumin
1 teaspoon granulated garlic powder
1 teaspoon ground sage or poultry seasoning
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon cayenne pepper
18 - flour tortillas, medium size (about 6-8 inch)
4 cups shredded mexican cheese blend
2 cups shredded cheddar or jack or you favorite cheese.
1 can enchilada sauce(i used red), or your favorite recipe
1/2 cup light cooking oil, veggie or canola or corn
TOPPINGS
- chopped olives, sliced jalapenos, chopped tomatoes, chopped green onions...whatever you want!
ON THE SIDE...
- extra enchilada sauce, guacamole, sour cream

How To Make chicken enchiladas

Step 1

Preheat oven to 400 degrees. Oil 9x13 pan and place chicken breast in it. Season chicken with salt, pepper and garlic powder (i add cumin and chili pwd, too). Bake for 20-30 minutes, or until fully cooked. Remove and let cool to the touch, then chop into small dice.

Step 2

Reduce oven temperature to 350 degrees.
Step 3

While chicken is baking, in med-large non-reactive bowl(not metal) mix soup, sour cream, diced onions, drained chiles and seasonings well. Add cooled chicken and mix well. Cover and refridgerate if you are not ready to assemble.
Step 4

I use a large jellyroll pan, but you can use whatever they will fit in. Coat pan with light colored oil, place a few tortillas on oiled pan, spread about 4 tablespoons across each tortilla, sprinkle a little mexican cheese blend, roll them up and repeat...and repeat...and repeat!
Step 5

Once complete, brush all enchiladas with light colored oil and bake at 350 degrees for about 30 minutes. Remove from oven and brush with enchilada sauce, spread remaining mexican cheese and cheddar cheese and top with your favorite toppings. Return to oven until cheese is melted and gooey.
Step 6

Serve with sour cream, guacamole, extra enchilada sauce or whatever! Enjoy!
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