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Total Time
50mins
Prep 30 mins
Cook 20 mins

My cousin gave me this recipe. I make it once a month at least. It is a hit with Spanish rice and refried beans.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees and grease a 13x9 inch pan with cooking spray.
  2. Boil chicken with the bouillon, garlic salt, salt and pepper.
  3. When done, remove to separate bowl and bone and shred into strips.
  4. Add 1 can of cream of chicken soup, 1/2 jar picante sauce, sour cream (to taste), and 3-4 tbsps of chicken broth.
  5. Dip tortillas in broth and fill with chicken mixture, roll and place seam side down in greased baking pan.
  6. When all are filled, mix remaining soup, picante sauce, and sour cream together, pour over enchiladas.
  7. Top with cheese and bake for 15-20 minutes until cheese is melted and everything is bubbly.
Most Helpful

5 5

This was easy to make and so delicious. The only change I made was to leave it in the oven for 30 minutes instead of the recommended 15-20. I found it wasn't hot enough. It was even better the next day so it is a great "make ahead dish.

5 5

This is sooo awesome! My husband definitely thought it was 5-stars-good and he is hard to please! If I did anything differently I might trying baking it for a few minutes before baking or omit soaking the tortillas in broth, but that is just because I like crunchy tortillas. No Matter what this is very good!!! The sauce is amazing!!!!