Total Time
Prep 15 mins
Cook 15 mins

First Place winner in a newspaper recipe contest, not mine, but my aunt had clipped it out. These enchiladas are sooo good, they taste as good as my favorite Mexican restrauant serves. The last time I made I ended up with 16, I used a whole chicken though. I did add about 1/2 cup half-and-half to thin the sauce, since I had some I need to use up, regular milk would work too.

Ingredients Nutrition


  1. Cover chicken halfway with water and simmer until tender.Bone and chop chicken.
  2. Brown onion and garlic in butter. Remove garlic, add chicken, cumin and picante sauce.
  3. Salt and pepper to taste and simmer 5 minutes.
  4. Soften tortillas on hot, well oiled griddle.
  5. Fill tortillas with chicken mixture and cheese, reserving 2 cups cheese for topping.
  6. Place in a 13 x 7 1/2 inch casserole dish.
  7. Mix soup, sour cream and cumin. Pour over casserole. Top with remaining cheese and jalapeno peppers.
  8. Sprinkle with paprika. Bake at 350 degrees until hot and bubbling.
Most Helpful

Very good, followed recipe and turned out delicious.

BusyMom 1961 April 22, 2008