Introduction: 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).
-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!
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