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Total Time
1hr
Prep 30 mins
Cook 30 mins

This is a recipe that I came up with in a pinch for the IT guys at work. Through the years I have perfected it and finally on many request have written it down. Enjoy!!!!

Ingredients Nutrition

Directions

  1. Prepare Chicken anyway you would like. I place mine in the pressure cooker with chicken broth, onion, garlic, 1/2 teaspoon cummin and 1/2 teaspoons mexican oregano. Shred chicken, dice it or slice it, however you want it, place it in a bowl and combined cummin, pepper, mexican oregano and any other seasonings you would like. Mix seasoning well into chicken and set aside.
  2. In a bowl combine: both soups, diced chilies, sour cream, milk, all remaining seasonings and cilantro, 1 1/2 cups mexican mixed cheese.
  3. Mix well, set to the side.
  4. Preheat the oven to 375 degrees F (190 degrees C). In a 13x9 baking dish, cover the bottom of the pan with a thin layer of soup mixture.
  5. Lay a tortilla shell out and place a tablespoon of soup mixture on the shell spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 9x13 inch baking dish. Continue till dish is full (depending on amount of chicken/cheese mixture you use per tortilla) cover the tortillas with the remaining soup mixture to cover. Sprinkle pepper jack cheese on top.
  6. Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.
Most Helpful

5 5

This is clearly the best chicken mixture recipe ever. I love it. Yesterday I used it to make chicken tamales and chicken enchiladas. I substituted the milk & sour cream for heavy whipping cream because that was all I had and it worked perfectly.

5 5

Made half the recipe, using chicken soup and omitting chilies. Served with Easy Layered Taco Pie #198669 for a great fiesta type supper. Thanks for an easy treat kimschmee. Made for Pick A Chef Spring 2011.