Favorite Chicken Enchiladas
photo by Overton Fam
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
1 9x13 pan
- Serves:
- 12-16
ingredients
- 1 whole chicken, cooked and shredded
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 (10 1/2 ounce) can cream of mushroom soup
- 2 (4 1/2 ounce) cans diced green chilies, undrained
- 2 (4 1/2 ounce) cans sliced mushrooms, drained
- 1 (6 ounce) can black olives, drained and sliced
- 1 tablespoon dried onion flakes
- 1 lb cheddar cheese, shredded
- 12 -15 corn tortillas
directions
- Boil whole chicken in a large pot of water until cooked through (approx. 30 minutes). Remove from pot, cool and shred into small bite-size pieces. I frequently substitute boneless skinless chicken breasts (they cook faster and are easier to work with-boil chicken breast for approx 20 mins) - you'll need about 4-5 breasts (you want to yield about 4-5 cups).
- In a medium bowl, mix cream of chicken soup, cream of mushroom soup, diced green chilies (do not drain), mushrooms (drained), olives (drained), and dried onions.
- In a 9x13 pan sprayed with no-stick spray, layer as follows:.
- Layer 1: layer the bottom of the pan with a single layer of tortillas. Tip: I fold and tear the tortillas in 1/2 so that they fit in the pan better. I also dip the tortillas into my soup mixture and coat them with sauce, skimming off the excess with my fingers. A thin layer of sauce on both sides of your tortillas will keep them soft while baking so that they do not dry out and become hard and chewy.
- Layer 2: Spoon 1/2 of the soup mixture over the tortillas and spread to cover.
- Layer 3: 1/2 of the shredded chicken pieces.
- Layer 4: 1/2 of the cheddar cheese.
- Repeat layers 1-4 above (still coat your second layer of tortillas with the soup mixture).
- Cover and bake in a 350 degree oven 35-45 minutes, until hot and bubbly and cheese is melted.
- Serve with sour cream and green or red chili sauce, if desired.
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Reviews
-
Oh, my goodness, this recipe is sooooo good!!! The only change I made is using fresh sliced mushrooms and chopped onions in place of the canned mushrooms and dried onion flakes. I sauteed them a bit in olive oil before adding them to the sauce. I served this with mild salsa and sour cream. Note, if you don't like your food too spicy use a bit less chilies (but still use all the juice from the can for flavour). YUM!!!
Tweaks
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Oh, my goodness, this recipe is sooooo good!!! The only change I made is using fresh sliced mushrooms and chopped onions in place of the canned mushrooms and dried onion flakes. I sauteed them a bit in olive oil before adding them to the sauce. I served this with mild salsa and sour cream. Note, if you don't like your food too spicy use a bit less chilies (but still use all the juice from the can for flavour). YUM!!!