heavenly chicken enchiladas

Name: Heavenly Chicken Enchiladas
Prep time: 20 min
Cook time: 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 3 can(s) cream of chicken soup; 2 cup(s) sour cream or plain yogurt; 2 tablespoon(s) butter; 1 medium onion; 1 tablespoon(s) chili powder; - salt to taste; 4 cup(s) chopped cooked chicken; 8 ounce(s) canned chopped green chilies or 1/2 cup chopped jar jalapenos; 16 medium flour tortillas; 3 or 4 cup(s) shredded jack or cheddar cheese (use your preferred amount)

(1 RATING)

80 Pinches 3 Photos

Betsy Wolfe

Ft Worth, TX

Updated on May 25, 2013

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.

Rate

Instead of cutting out each enchilada roll, think of it as a casserole and cut into 6 squares. Each pan is 6 generous servings.

prep time 20 Min

cook time 30 Min

method Bake

yield 12 serving(s)

Ingredients

3 cans cream of chicken soup
2 cups sour cream or plain yogurt
2 tablespoons butter
1 medium onion
1 tablespoon chili powder
- salt to taste
4 cups chopped cooked chicken
8 ounces canned chopped green chilies or 1/2 cup chopped jar jalapenos
16 medium flour tortillas
3 or 4 cups shredded jack or cheddar cheese (use your preferred amount)

How To Make heavenly chicken enchiladas

Step 1

In small bowl, combine soups and sour cream.

Step 2

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.
Step 3

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.
Step 4

Spread remaining soup mix over enchiladas.
Step 5

Sprinkle even amounts of cheese over tops. Accent each with a few chopped cilantro leaves.
Step 6

Bake 325 degrees for 30 mins.
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