mom's chicken enchiladas

Name: Mom's Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 - cooked chicken breasts, diced well (about 1/2 inch cubes); 1 - family size can cream of chicken soup; 1 large container small curd cottage cheese; 1 to 1 1/2 pound(s) shredded mexican blend cheese (or just cheddar works too); 2 8 oz can(s) diced green chilies; 1 medium onion, diced small; 20 - burrito sized flour tortillas; 1 tablespoon(s) fresh cilantro to garnish (my addition)

(1 RATING)

92 Pinches 1 Photo

Alicia .

Watertown, WI

Updated on Feb 4, 2012

Aside from my dad, whenever mom said it was Mexican night and she was making enchiladas we got super excited! She served these with Mexican Spoon Bread (recipe I will also post), refried beans, hominy and her homemade salsa (which I will also post :p). This recipe is a little time consuming, but it makes a pretty good sized meal, typically with leftovers, so when I have a craving later in the week for Mexican all I have to do is whip out a plate and re-heat.

Rate

prep time 30 Min

cook time 30 Min

method ---

yield 6 serving(s)

Ingredients

3 - cooked chicken breasts, diced well (about 1/2 inch cubes)
1 - family size can cream of chicken soup
1 large container small curd cottage cheese
1 to 1 1/2 pounds shredded mexican blend cheese (or just cheddar works too)
2 8 oz cans diced green chilies
1 medium onion, diced small
20 - burrito sized flour tortillas
1 tablespoon fresh cilantro to garnish (my addition)

How To Make mom's chicken enchiladas

Step 1

Preheat oven to 350 degrees and grease 2 9x13 casserole baking pans (glass is best if you have it).

Step 2

In a large microwave safe bowl, stir the soup, cottage cheese, green chilies and onions. Mix well and reserve about 2-3 cups of this.
Step 3

Add the diced chicken and mix well again. Mix in about 3/4 of the cheese a little at a time, reserve enough to sprinkle on top of the enchiladas later. Make sure everything is well incorporated.
Step 4

Put the mixture into the microwave and heat about 3 minutes, stirring every minute until it is hot to the touch.
Step 5

We have found the best way to do these is in an assembly line. Set the bowl of heated mix next to the flour tortillas. Place the baking dish as close as possible to your tortillas. In the bottom of the baking dish, put a few spoonfuls of the reserved mix in the bottom and spread around, it helps keep the enchiladas from getting hard on the bottom.
Step 6

Spoon some of the heated mix into each tortilla and carefully roll. Press gently so the mixture comes to both ends without overflowing. Place in baking dish, seam down, as close together as possible. Fitting them in tight helps prevent them from coming apart while baking.
Step 7

Once the baking pan is full, spoon some of the reserved mix on top and spread. Sprinkle some of the reserved cheese on top of that. Bake uncovered for about 30 minutes and let set 10-15 minutes before serving. It is easier to get out of the baking dish if they have time to set.
Step 8

Sprinkle with cilantro and serve with a dollop of sour cream and salsa.
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