Chicken Enchiladas

"First Place winner in a newspaper recipe contest, not mine, but my aunt had clipped it out. These enchiladas are sooo good, they taste as good as my favorite Mexican restrauant serves. The last time I made I ended up with 16, I used a whole chicken though. I did add about 1/2 cup half-and-half to thin the sauce, since I had some I need to use up, regular milk would work too."
 
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photo by True Texas photo by True Texas
photo by True Texas
photo by True Texas photo by True Texas
Ready In:
30mins
Ingredients:
13
Serves:
6-8
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ingredients

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directions

  • Cover chicken halfway with water and simmer until tender.Bone and chop chicken.
  • Brown onion and garlic in butter. Remove garlic, add chicken, cumin and picante sauce.
  • Salt and pepper to taste and simmer 5 minutes.
  • Soften tortillas on hot, well oiled griddle.
  • Fill tortillas with chicken mixture and cheese, reserving 2 cups cheese for topping.
  • Place in a 13 x 7 1/2 inch casserole dish.
  • Mix soup, sour cream and cumin. Pour over casserole. Top with remaining cheese and jalapeno peppers.
  • Sprinkle with paprika. Bake at 350 degrees until hot and bubbling.

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Reviews

  1. Very good, followed recipe and turned out delicious.
     
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