Instructables

Chicken Enchiladas

Picture of Chicken Enchiladas
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).

Items Needed:
-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 onion
-1 package of soft flour tortilla shells (10 count)
-1 bag of shredded cheese
-2 9x13 baking pans
 
 
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Step 1: Preheat oven to 350 degrees.

Picture of Preheat oven to 350 degrees.

Step 2: Boil the chicken breasts in a pot of water with the entire onion until tender.

Picture of 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.

Picture of 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.

Picture of 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.

Picture of 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.

Picture of 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.

Picture of 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.

Picture of 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!

Picture of Heat in oven for 20-30 minutes and enjoy!
Green Chile Enchiladas are my favorite! Here is a link to my favorite recipe for them:
http://www.chimayochilebrothers.com/the-brothers-recipes/classic-red-chile-enchiladas Of course, if you aren't using real New Mexico Chili, you may as well just forget it!
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