Filling and great served with a salad; I use chopped leftover chicken or precooked thawed grilled chicken strips (found in freezer aisle.) I make a giant batch since all my kids are older and they eat seconds. This makes 2 pans or 12 servings. For small families, cut ingredients in half. I make one pan with flour tortillas and one with corn tortillas. Corn tortillas will be smaller so make a few more than eight to fill the pan.
prep time20 Min
cook time30 Min
cream of chicken soup
sour cream or plain yogurt
salt to taste
chopped cooked chicken
canned chopped green chilies or 1/2 cup chopped jar jalapenos
3 or 4 c
shredded jack or cheddar cheese (use your preferred amount)
How To Make
In small bowl, combine soups and sour cream.
Over med heat cook onion and chili powder in hot butter. When onion is translucent, remove from heat, mix in chicken, chilies, cilantro and ¼ cup soup mixture. Salt to taste.
Spread ½ cup soup mixture in the bottom of two 2 quart baking dishes or 9x13 pans. Along one side of tortilla spread ¼ cup of chicken mixture. Roll up and place seam down into pans- 8 rolls per pan if they are same size.
Spread remaining soup mix over enchiladas.
Sprinkle even amounts of cheese over tops. Accent each with a few chopped cilantro leaves.
Bake 325 degrees for 30 mins.
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