Easy Chicken Enchiladas
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 large chicken breasts, cooked and shredded
- 1 (10 ounce) can enchilada sauce (Mild, Medium or Hot (up to you)
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (4 1/2 ounce) can chopped green chilies
- 2 cups Mexican blend cheese, divided into 1/2 cup portions
- 5 medium flour tortillas (for soft tacos)
- salt & pepper
directions
- Preheat oven to 325*F.
- Season both sides of chicken breasts with salt and pepper.
- Brown chicken in hot skillet until juices run clear.
- While chicken is browning, combine enchilada sauce, soup and chilies in a medium sauce pan (large enough to fit the shredded chicken in later).
- Simmer sauce on low to heat through and marry the flavors.
- Shred chicken with two forks and add it to the sauce, stir to combine.
- Stir in 1/2 cup of the cheese.
- Place a tortilla in the bottom of a 9x9 baking dish. Take a second tortilla, cut into quarters. Match the corners of tortilla-quarters to the corners of the baking dish. Using a slotted spoon (that way there will be some sauce without chicken at the end) scoop about 1/2 of the chicken and sauce mixture and spread to coat. Sprinkle 1/2 cup cheese over sauce.
- Repeat layers, ending with sauce and cheese.
- Bake for 20 minutes at 325*F. Place under broiler, if desired, for 5 minutes or until golden brown.
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