Easy Chicken Enchiladas

100_1303 copyI got this recipe when I was in high school.  A friend’s Mom gave it to me after she made them one night when I was over to his house.   I saved it and have been making it for my family for years now.  They really like these.  When I have more time I make a real sauce rather than using canned creamed soup and also roast a chicken myself.  In fact – and I know Jenny does this too – if I am roasting a chicken to have for a Sunday dinner I always just roast another one at the same time to have the meat on hand to make this or any other easy chicken dish.  For this meal and photo though I cheated and simply picked up a Wonder Roast chicken from the grocery store along with the standby creamed soup. Doing that makes these come together really fast.  Here is how we pull these together…….

In mixing bowl combine…….
1 can (10.5 ounce) cream of chicken soup
1 can (4 ounce) diced green chilis
1 cup sour cream
1 cup milk
Stir to combine into smooth sauce.  If members of your family or guests do not like to see the green chilis then use an immersion blender to combine the sauce.  That will make the chilis nearly disappear into the sauce!

Take one whole roasted chicken (or just a whole roasted chicken breast) and shred the meat.  Put the shredded chicken into a mixing bowl and add…..
3 or 4 finely sliced green onions, (including the white onion and green stalks)
3/4 of (8 ounce) package shredded cheese (we use Velveeta shredded cheese) – reserving 1/4 of the package of shredded cheese for top of enchiladas
Add in 1 cup of the sauce to the chicken mixture then stir to combine and moisten chicken mixture.

Preheat oven to 350 degrees.  Prepare 9 x 13 pan by spraying with non stick spray. Take package of 8 medium sized flour soft shells (we use Mission Carb Balance Flour Tortilla Shells) and fill each with a strip down the center of about a 1/4 cup of chicken mixture.  Fold each side of the shell in over the chicken mixture tightly and place seam side down into the prepared pan.  Repeat with remaining shells.  Once pan is lined full with the 8 enchiladas, pour the sauce over the top being sure to cover all as completely as possible.  Bake in oven for 20-30 minutes or until hot and bubbly.  Open oven and sprinkle the remaining shredded cheese over the top of the enchiladas, returning pan to over for about 5-10 minutes until cheese is just melted.

 

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