Real Recipes From Real Home Cooks ®

homemade chicken enchilada's

(1 rating)
Recipe by
Paula Marie Fortenberry
Brandon, MS

I wanted to try something new for my family so I created my own recipie for this,, EVERYONE loves this and when we have family gatherings they all ask for these THEIR AWESOME !!!!

(1 rating)
yield 6 -10
prep time 1 Hr 20 Min
cook time 25 Min

Ingredients For homemade chicken enchilada's

  • 1
    bag of chicken, or a rotisserie chicken which ever you perfer,
  • 16 oz
    sour cream
  • 1
    large can of cream of mushroom soup *or* cream of chicken soup
  • 1
    sack of corn tortillas
  • a little cooking oil
  • season all & garlic salt
  • 1 lg
    bag of shredded chesse

How To Make homemade chicken enchilada's

  • 1
    Boil your chicken,,, after it is boiled debone it,,,, or just debone your rotisserie chicken
  • 2
    Add a little Oil in your skillet, then take your corn tortillas one or two at a time and drop them in it,, DO NOT OVER COOK THEM,,, YOU JUST WANT TO WARM THEM UP,,,,(cause you will need to roll them later)As you finish them just layer them in a baking pan or a large bowl
  • 3
    In a boiler add your sour cream and your cream of chicken or cream of mushroom which ever you perfer and heat to it is hot ,,, BECAREFUL IT WILL POP AND BURN SO STIR IT CONSTANTLY,, Once heated turn off and remove from eye to stop the cooking process
  • 4
    now take your tortillas and place them on a flat surfice side by side
  • 5
    add some chicken on each tortilla don't overload them remember you have to roll them later
  • 6
    Now once you have the chicken on the tortillas sprinkle your season all and garlic salt on them
  • 7
    Next take your enchilada sause you made and spoon some over each tortilla and chicken
  • 8
    ok now is the fun part,,,lol,,,, Take the tortilla with the chicken and sause and roll them up as tightly as you can
  • 9
    Take a baking pan and put some enchilada sause into the bottom of it,, now layer your enchiladas side by side
  • 10
    After you have all your enchilada's in your baking pan,,,, POUR THE REMAINING ENCHILDA SAUSE ON TOP OF THEM AND COVER THEM GOOD
  • 11
    Take your chesse and put on top of them cover them well
  • 12
    Bake at 350 til your chesse is melted and remove and serve