Sally Shopper's Chicken Enchiladas

Angie Robinson


My Mom worked as an excecutive and spokesperson for a local chain of grocery stores. One of her specialties was posting recipes in our local newspaper under the name of "Sally Shopper"...and this was one of them.
This has been a favorite of all who taste it for many years.
I have made it several ways; using low fat sour cream and soup is a great way to lighten it up. Be creative~ and enjoy!


★★★★★ 1 vote

20 Min
40 Min


Add to Grocery List

  • 1 1/2 lb
    chicken breasts, bone in
  • 8 oz
    monterey jack cheese, block or shredded
  • 1 c
    cheddar cheese
  • 1 can(s)
    cream of chicken soup
  • 1 can(s)
    cream of mushroom soup, light
  • 1 c
    chicken broth
  • 1-2 c
    sour cream, lite
  • 1 can(s)
    chopped green chilis
  • 1 large
    pkg flour tortillas, use large size for bigger enchiladas
  • ·
    chicken bouillon

How to Make Sally Shopper's Chicken Enchiladas


  1. ****I think the best tasting ones are made the old way~by boiling the bone in chicken (no skin)covered in a pot of water, and adding a chicken bouillon cube or two. Poach for about 15 min or till no longer pink. Save and strain the broth. Take chicken off the bone and chop into bite-size pieces.****
  2. If you choose to go the quicker way; just chop up 4 cooked chicken breasts, or buy a roasted deli chicken at the store...they are delicious.
  3. Preheat oven to 350. For the sauce; mix the soups, sour cream, broth and green chilis. (You may even want to use a can of rotel with chilis to get the tomato flavor-it is very good that way). Slice the monterey jack cheese into thin strips.
  4. Grease a 13X9 inch pan. Start a little assembly line by putting all the ingredients in order; tortillas, sauce, cheese... to make the rolling easier.
  5. Spread a spoonful of sauce on each tortilla, add chicken and cheese, roll up tightly and place seam side down in the pan. You should get at least 6-8 in the pan. If you have more chicken left, put a couple in a smaller pan-such as a loaf pan.
  6. Cover completely with the rest of the sauce-you can thin it with more broth if desired. Cover with tin-foil.
  7. Bake for 30 min. at 350. Remove foil, add cheddar cheese and cook for about 10-15 min, till cheese is bubbly and melted.
  8. Let stand for 10 min. before serving. These are even better the next day as the flavors blend.

Printable Recipe Card

About Sally Shopper's Chicken Enchiladas

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: For Kids

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