"Not so Authentic" Chicken Enchiladas!

Not So Authentic Chicken Enchiladas! Recipe

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Nanette Kessler


Not so authentic, but very good just the same! Feel free to add your own creative touches, this recipe is very adaptable! Will post pictures at a later date!


★★★★★ 1 vote

About 4-6
20 Min
1 Hr 35 Min


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chicken breasts
1 1/2 pkg
taco seasoning mix
3 Tbsp
olive oil
28 oz
tomato sauce
16 oz
sour cream
4 oz
green chilies, diced
1 bunch
cilantro, washed, dried, roughly chopped
1 small
onion, diced
2 pkg
lipton's spanish rice
2 Tbsp
vegetable oil
1 pkg
chi chi's brand corn cake mix
15 oz
can creamed corn
1/4 c
butter, melted
6 large
flour tortillas
4 c
shredded cheese (colby, jack or any good mexican melting cheeses)

How to Make "Not so Authentic" Chicken Enchiladas!


  • 1Start by first preparing Corn Cake (leave in oven for an hour even though package directions say only 45 mins).
  • 2Next, prepare Spanish Rice according to package directions. Take off heat when done, but keep covered.
  • 3Next, put 2 tbsp olive oil in large skillet, turn to med-high heat. Add chicken breasts to hot pan, sauté for 4-5 mins per side. Make sure no longer pink. When done, remove from pan and put on cutting board. Allow to rest for at least 5 mins.
  • 4Next, prepare sauce by adding 1 tbsp olive oil to large pot, turn to med heat. Add diced onions to pot and cook until translucent (about 3-4 mins).
  • 5Add 1 tbsp green chilies to onions and cook for another minute or 2.
  • 6Add large can tomato sauce to pot. Turn temperature up a little bit.
  • 7Once tomato sauce is hot and bubbling, turn down to medium heat, and add sour cream 1 dollop at a time, mixing well each time until all sour cream has been added. Add a large sprinkle of cilantro, stir well.
  • 8Turn to very low and make sure sauce doesn’t burn on bottom. If it starts to stick to bottom, turn off heat but keep covered.
  • 9Next, shred chicken with 2 forks. Add shredded chicken back to skillet.
  • 10Add taco seasoning to chicken and about ½ cup water and cook on med-high until water is absorbed, turn off heat.
  • 11Spoon enough tomato sauce to coat bottom of 9x13 casserole dish.
  • 12Next, put 6 large tortillas on large plate to start assembling enchiladas.
  • 13Add to each tortilla: scoop of rice (about ¼ cup), chicken (about ½ cup), small amount of tomato sauce, small teaspoon green chilies, shredded cheese and sprinkle of cilantro.
  • 14Roll each one and place each in casserole dish.
  • 15When done, spoon tomato sauce on top of enchiladas, (you will use “most” of sauce to cover).
  • 16Add remaining shredded cheese to cover top of enchiladas and sprinkle remaining cilantro on top.
  • 17Bake at 350˚ for 25 minutes, until cheese is melted and bubbly.
  • 18Serve along side a scoop of corn cake and add extra sauce if wanted!

Printable Recipe Card

About "Not so Authentic" Chicken Enchiladas!

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

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