chicken enchiladas
My mother made this quite a bit as I was growing up. It is very tasty and the cumin adds great flavor.
prep time
30 Min
cook time
45 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 4 - chicken breasts (boiled and deboned)
- 1 medium onion (chopped)
- 3-4 tablespoons cumin
- 8 ounces monterey jack cheese (grated)
- 1 teaspoon red pepper
- 8 ounces cheddar cheese (grated)
- 10 - flour tortillas
- 3 cans cream of chicken soup
- 1 small can black olives (chopped) - optional
- 1-2 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 16 ounces sour cream
How To Make chicken enchiladas
-
Step 1Chop chicken up and mix with soups, onion, olives, and all seasonings in a large skillet.
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Step 2Simmer for about 10 minutes and add 1/3 of the cheeses and 1/2 the sour cream.
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Step 3Fill tortillas and roll up. RESERVE about 1 to 1 1/2 cups of the filling and once your tortillas are filled and placed in a baking pan, spread the remaining topping over them.
-
Step 4Bake covered at 350 for 45 minutes.
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Step 5Top with remaining cheeses and bake uncovered for about 5-10 minutes until cheese is melted.
-
Step 6Serve topped with sour cream and picante sauce if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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