Chicken Enchiladas

READY IN: 50mins
Recipe by jb41848

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

Top Review by Catherine Tierney

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.

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.

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