Do you ever find yourself hungry and wondering what to eat for dinner? Treat yourself, family and friends to a wonderful recipe for chicken enchiladas! They take about 45 minutes to make 10 enchiladas (serves about 6 people).
-1 container of sour cream (16 oz.)
-2 small cans of cream of chicken soup
-1 can of green diced chilies
-5 chicken breasts
-1 package of soft flour tortilla shells (10 count)
-1 bag of shredded cheese
-2 9x13 baking pans
Step 1: Preheat oven to 350 degrees.
Step 2: Boil the chicken breasts in a pot of water with the entire onion until tender.
A. Place chicken breasts in a large pot and fill with hot water until all breasts are submerged.
B. Cut onion in half and place in water.
C. Heat until boiling and maintain a gentle boil until chicken is thoroughly cooked and tender.
Step 3: In a large mixing bowl, mix the sour cream, cream of chicken soup and chilies then set aside.
Step 4: After the chicken has cooled, dice the chicken breasts into small bite sized pieces.
***NOTE: DISCARD WATER AND ONION LEFT IN POT FROM STEP 2.
Step 5: Spread tortilla shells out on the table and add a large spoonful of soup mix down the center of each shell.
***NOTE: DO NOT USE ALL OF THE SOUP MIX IN THIS STEP. MAKE SURE YOU HAVE SAUCE LEFT OVER FROM THIS STEP TO COVER ROLLED ENCHILADAS IN STEP 8.
Step 6: Add a layer of diced chicken to each shell and then sprinkle shredded cheese on top of the chicken.
Step 7: Roll each tortilla shell and lay them side by side in a 9x13 baking dish sprayed with no-stick spray.
Step 8: Pour the remaining soup mix over of all the tortillas and top with shredded cheese as desired.
Step 9: Heat in oven for 20-30 minutes and enjoy!