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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

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!

Green Chile Enchiladas are my favorite! Here is a link to my favorite recipe for them: <br>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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