Prep 20 mins
Cook 1 hr
My husband loves when I make this. I usually make 2 pans at a time and freeze 1 because it's kind of messy to make very easy but messy. We like ours spicy so you might want to adjust.
- 1 lb boneless chicken breast (cubed)
- 2 tablespoons olive oil
- 1 (10 3/4 ounce) can reduced-fat cream of chicken soup
- 1 (10 ounce) can Old El Paso mild enchilada sauce (we use the "hot")
- 1 cup sour cream
- 8 ounces colby-monterey jack cheese (shredded and divided)
- 2 -3 tablespoons jalapenos (I use sliced ones that come in a jar and mince them as much as you want)
- 10 dashes Frank's red hot sauce
- 8 tortillas (soft shell taco size)
- Heat skillet and add olive oil. Cook chicken. Remove from heat and allow to cool.
- Meanwhile, mix soup, sour cream, hot sauce, jalapeños, and half of cheese together.
- After chicken chicken has cooled (it will melt the cheese and make it hard to assemble if left warm), mix in with soup mixture.
- Take one - two tablespoons of enchilada sauce and spread over 1 tortilla, add 2-3 table spoons of chicken/soup mixture. Roll up and place seam side down in a sprayed 9x13 pan. Repeat until all of your chicken/soup mixture is gone. Depending on how full you make your tortillas you might have more or less than 8. If needed keep making and start another pan.
- Top enchiladas with remaining enchilada sauce and cover with remaining cheese.
- Cover pan with tin foil. Refrigerate until ready to bake (I usually make the night before and throw in the oven when I get home). This recipe also freezes really well, just allow to thaw before baking.
- Heat oven to 375° and cook covered for 45 minutes. Uncover and cook another 15 minutes (or until cheese is melted).
Very nice enchiladas. They swelled up while baking because of all of the saucy goodness. Simple and good. Thanks for sharing. Made for Spring PAC 2014.