Barb's Chicken Enchiladas

Barb's Chicken Enchiladas

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Barb Stellmach

By
@bjcs

I used to make a really simple recipe using cihcken verde soup, but the no longer make it. So, I have been trying to come up with something simple, and I think I have found it. I like to make the sauce and cook the chicken in the morning so I don't burn my fingers when I make the enchiladas. This would also be good with ground beef.

Rating:

★★★★★ 1 vote

Comments:
Serves:
2-4
Prep:
1 Hr
Cook:
40 Min
Method:
Bake

Ingredients

  • 2 1/2 lb
    boneless, skinless chicken breasts
  • 3 can(s)
    cream of chicken soup
  • 16 oz
    sour cream
  • 1 can(s)
    green chillis
  • 2 pkg
    enchilada sauce mix
  • 1 pkg
    philadelphia cooking cream, santa fe blend
  • 8 large
    tortilla shells
  • 2 c
    shredded mexican shredded cheese

How to Make Barb's Chicken Enchiladas

Step-by-Step

  1. Brown chicken until no longer pink. Meanwhile, prepare sauce. Heat soup, chilis, sour cream, sauce mix and cooking cream until hot. Add 1 cup of the shredded cheese. Stir to melt. If there is any liquid on the chicken, drain it off. Return to pan. Add 1/2 to 1 cup of the sauce to the chicken. Stir to coat. Divide chicken among tortilla shells. Wrap. Place seam side down in 9x13 pan. You will probably need a second smaller pan for extra enchiladas. Pour sauce over enchiladas. Cover with foil. Bake at 350 for 30-35 minutes. Uncover. Sprinkle with cheese. Return to oven. Bake five minutes more until cheese melts.

Printable Recipe Card

About Barb's Chicken Enchiladas

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy



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