E is for: Easy Chicken Enchiladas
EASY CHICKEN ENCHILADAS
Servings: 8
Total Time to Complete Recipe: 1 hour
Active cook/prep time: 30 min
Inactive cook/prep time: 30 min
Special Equipment Needed: 9 x 13 pan
I should almost call this Mormon Enchiladas because I think almost every Mormon has this recipe, and every one else who I share it with thinks I'm amazing to have it. I have to laugh! It couldn't be easier and the kids scarf it down with it's mild (yet oh so wonderful!) level of spices. I try hard not to have too many recipes that call for a can of soup in the ingredients, but I just can't get away from this one. It's a very flavorful dish and has become an easy go-to staple in our home, although if you're looking for more traditional Mexican flavor versus good comfort food with a Mexican flare, I'd recommend the Sour Cream Enchiladas.
Serve this with a side of Mexican Rice or just chips and guac. And even better? Assemble it and freeze it until you're ready for cooking another day.
TIPS & TRICKS
Servings: 8
Total Time to Complete Recipe: 1 hour
Active cook/prep time: 30 min
Inactive cook/prep time: 30 min
Special Equipment Needed: 9 x 13 pan
I should almost call this Mormon Enchiladas because I think almost every Mormon has this recipe, and every one else who I share it with thinks I'm amazing to have it. I have to laugh! It couldn't be easier and the kids scarf it down with it's mild (yet oh so wonderful!) level of spices. I try hard not to have too many recipes that call for a can of soup in the ingredients, but I just can't get away from this one. It's a very flavorful dish and has become an easy go-to staple in our home, although if you're looking for more traditional Mexican flavor versus good comfort food with a Mexican flare, I'd recommend the Sour Cream Enchiladas.
Serve this with a side of Mexican Rice or just chips and guac. And even better? Assemble it and freeze it until you're ready for cooking another day.
TIPS & TRICKS
- You can use mild or hot canned green chilis. Just depends if you want to kick it up a little or not. I usually use just mild, but that's because I'm feeding little toddlers.
- There are times that for some odd reason, I can't fit this all into one pan and I have to overflow into an 8x8 one as well. If this happens to you, no worries. Just freeze it and have more for another time!
INGREDIENTS
2 Boneless Skinless Chicken Breasts
1 Cup Sour Cream
1 Can Cream of Chicken Soup
1 4oz Can Chopped Green Chilis, undrained
1/2 Yellow Onion or 1 Bunch Green Onions, Chopped
1 1/2 Cup Shredded Montery Jack or Mozarella Cheese
2 Tbs Milk
12 Large Flour Tortillas
DIRECTIONS
- Pre-heat oven to 350 F. Grease 9 x 13 baking pan and set aside.
- In a medium sauce pan, boil chicken breasts in water until cooked through. Dice cooked chicken and set aside.
- While chicken is cooking, stir together sour cream, cream of chicken soup, green chilis, onion, and 1 Cup of cheese in a large bowl. Reserve 1 cup mixture in smaller bowl, stir in milk, and set aside.
- Stir diced chicken in with mixture in large bowl.
- Place a scant 1/4 cup of chicken mixture in each tortilla, then roll up and place seam-side-down in greased pan.
- Pour reserved sauce mixture over enchiladas and top with remaining 1/2 cup of cheese.
- Bake, uncovered, for 35 minutes. Broil just a minute if toasted cheese top is desired.
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