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    You are in: Home / Recipes / Chicken Enchilada Recipe
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    Chicken Enchilada

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    kimschmee's Note:

    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!!!!

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    Units: US | Metric


    1. 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. 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. 3
      Mix well, set to the side.
    4. 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. 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. 6
      Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.

    Ratings & Reviews:

    • on December 27, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 01, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Enchilada

    Serving Size: 1 (438 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 637.2
    Calories from Fat 393
    Total Fat 43.6 g
    Saturated Fat 20.0 g
    Cholesterol 144.3 mg
    Sodium 1891.0 mg
    Total Carbohydrate 18.9 g
    Dietary Fiber 1.2 g
    Sugars 4.5 g
    Protein 42.0 g

    The following items or measurements are not included:

    mixed cheeses

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