chicken enchiladas with sauce

Name: Chicken Enchiladas with Sauce
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 - chicken breasts; 1 can(s) cream of chicken; 1 can(s) cream of mushroom; 1 can(s) green chilis; 1 can(s) rotel; 1 can(s) corn; 8 ounce(s) sour cream; 1 tablespoon(s) chili powder; 1 tablespoon(s) cumin; 1 - onion (or optional 1 t onion powder/flakes); 1 teaspoon(s) garlic powder; - salt and pepper; 1 bag(s) corn tortillas; 1 cup(s) chicken broth; 4 cup(s) cheddar cheese

21 Pinches 2 Photos

Erin McGowen

Moore, OK

Updated on Jun 7, 2016

This enchilada recipe is a fantastic quick, and easy meal. With it's "mix, fill, cover, and bake" prep, it it goes from ingredients to a fully cooked meal on your table in about 30 minutes. This recipe was given to me by my good friend, Kim, who has been a "house mom" to many girls, providing them with absolutely delicious food. I have made this several times for both family and friends and it has been a stellar hit every single time. I hope you and your family enjoy it as much as I have.

Rate

Fully cooked and ready to be eaten. Yum!

prep time 15 Min

cook time 20 Min

method Bake

yield 4-6 serving(s)

Ingredients

4 - chicken breasts
1 can cream of chicken
1 can cream of mushroom
1 can green chilis
1 can rotel
1 can corn
8 ounces sour cream
1 tablespoon chili powder
1 tablespoon cumin
1 - onion (or optional 1 t onion powder/flakes)
1 teaspoon garlic powder
- salt and pepper
1 bag corn tortillas
1 cup chicken broth
4 cups cheddar cheese

How To Make chicken enchiladas with sauce

Step 1

Cook the chicken breasts all the way through, seasoning them as you like. Chop or shred them.

Step 2

In a large bowl, mix together sour cream, canned ingredients, spices, cheese, and your chopped/shredded chicken.
Step 3

Start filling your tortillas, using about a spoonful of mixture into each tortilla. Roll tortilla and place in baking dish seam side down. Repeat until baking dish is full. NOTE: YOU WILL HAVE MIXTURE REMAINING. (You may use whatever size baking dish you have. I personally have a 9x13, and still have enough left over to fill a 9x9.)
Step 4

Pour chicken broth into remaining mixture and mix well to create a "soup". Pour over enchiladas, covering well. Cover enchiladas using remaining cheese.
Step 5

Cover with foil and bake at 350 for 20 minutes, or until cheese is bubbly. Enjoy! (I personally like to remove the foil, and return the dish to the oven for another 5 minutes, allowing the cheese to become brown.)
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