Sally Shopper's Chicken Enchiladas
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 1/2 lbchicken breasts, bone in
8 ozmonterey jack cheese, block or shredded
1 ccheddar cheese
1 can(s)cream of chicken soup
1 can(s)cream of mushroom soup, light
1 cchicken broth
1-2 csour cream, lite
1 can(s)chopped green chilis
1 largepkg flour tortillas, use large size for bigger enchiladas
How to Make Sally Shopper's Chicken Enchiladas
- ****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.****
- 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.
- 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.
- 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.
- 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.
- Cover completely with the rest of the sauce-you can thin it with more broth if desired. Cover with tin-foil.
- Bake for 30 min. at 350. Remove foil, add cheddar cheese and cook for about 10-15 min, till cheese is bubbly and melted.
- Let stand for 10 min. before serving. These are even better the next day as the flavors blend.