Chicken Enchiladas
photo by lazyme
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 453.59 g boneless chicken breast (cubed)
- 29.58 ml olive oil
- 304.75 g can reduced-fat cream of chicken soup
- 283.49 g can Old El Paso mild enchilada sauce (we use the "hot")
- 236.59 ml sour cream
- 226.79 g colby-monterey jack cheese (shredded and divided)
- 29.58-44.37 ml jalapenos (I use sliced ones that come in a jar and mince them as much as you want)
- 2.5 ml Frank's red hot sauce
- 8 tortillas (soft shell taco size)
directions
- 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).
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RECIPE SUBMITTED BY
<p>I enjoy making freezer meals to make life a little easier on busy school nights. We also have a large garden in the summer so making a variety of meals with our fresh ingredients is fun!</p>