Heavenly Chicken Enchiladas

★★★★★ 1 Review
Wolfebets avatar
By Betsy Wolfe
from Ft Worth, TX

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.

serves 12
prep time 20 Min
cook time 30 Min
method Bake

Ingredients

  • 3 can
    cream of chicken soup
  • 2 c
    sour cream or plain yogurt
  • 2 Tbsp
    butter
  • 1 md
    onion
  • 1 Tbsp
    chili powder
  • salt to taste
  • 4 c
    chopped cooked chicken
  • 8 oz
    canned chopped green chilies or 1/2 cup chopped jar jalapenos
  • 16 md
    flour tortillas
  • 3 or 4 c
    shredded jack or cheddar cheese (use your preferred amount)
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How To Make

  • 1
    In small bowl, combine soups and sour cream.
  • 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.
  • 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.
  • 4
    Spread remaining soup mix over enchiladas.
  • 5
    Sprinkle even amounts of cheese over tops. Accent each with a few chopped cilantro leaves.
  • 6
    Bake 325 degrees for 30 mins.
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