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son-in-law's chicken enchiladas

(2 ratings)
Recipe by
cathy tate
high point, NC

This is my son-in-law's favorite dinner that I make. He likes it so much that I have taught my 9yr old grandson how to make it so that he can make it for his father!

(2 ratings)
yield 6 serving(s)
prep time 35 Min
cook time 45 Min
method Bake

Ingredients For son-in-law's chicken enchiladas

  • 3 lg
    chicken breast halves, skinless and boneless
  • 2/3 c
    chicken broth
  • 1/4 tsp
  • 4 c
    spinach, fresh, chopped
  • 2 Tbsp
    green onion, thinly sliced
  • 1 1/4 c
    sour cream
  • 2 Tbsp
    flour, plain
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 c
  • 1 can
    green chile, diced, drained-4oz
  • 6
    flour tortillas
  • 1/2 c
    monterey jack cheese-more if desired
  • salsa/thinly sliced green onions

How To Make son-in-law's chicken enchiladas

  • 1
    Preheat oven to 350 degrees. Combine, chicken, broth and pepper in a large pot; bring to a boil. Slightly reduce heat and cook approximately 20-25 minutes until chicken is no longer pink; drain. Shred chicken.
  • 2
    Spray large saute pan with cooking spray. Saute spinach 3-5 minutes until tender.
  • 3
    FILLING: In a large bowl, combine chicken, spinach and 2TBS green onion. Add half of the sauce. Mix thoroughly. Reserve remainder of sauce for the top. SAUCE: In a separate bowl combine sour cream, flour, salt and cumin; stir in milk and chile peppers. You can double amount if you like alot of sauce (I do this).
  • 4
    Spray a baking dish (size depends on amount of chicken used & number of tortillas made) with cooking spray. Place filling near one end of tortilla; fold each side inward; roll up tortillas. Arrange tortillas, seam side down in the prepared dish. Top with remaining sauce.
  • 5
    Bake at 350 degrees, covered for 20 minutes. Remove aluminum foil and bake uncovered 20 minutes more or until heated thoroughly. Remove from oven. Sprinkle with cheese and chopped green onions. Serve with salsa if desired.

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