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    You are in: Home / Recipes / Favorite Chicken Enchiladas Recipe
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    Favorite Chicken Enchiladas

    Favorite Chicken Enchiladas. Photo by Overton Fam

    1/1 Photo of Favorite Chicken Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Overton Fam's Note:

    This is my mother's recipe and was one of our family favorites growing up. It is now one of my family's favorites. I frequently serve these enchiladas for company and social events and they are always a huge hit. They are mild flavored enchiladas in a white sauce. I serve them with sour cream and green or red chili sauce for anyone that wants a spicier flavor. I frequently substitute 4-5 chicken breasts instead of a whole chicken - they cook faster and are easier to work with. (you need to yield 4-5 cups shredded chicken). To save time, cook the chicken ahead of time and refrigerate it so that it's cooled and ready to go when you put the casserole together.

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    Serves: 12-16


    9x13 pan

    Units: US | Metric


    1. 1
      Boil whole chicken in a large pot of water until cooked through (approx. 30 minutes). Remove from pot, cool and shred into small bite-size pieces. I frequently substitute boneless skinless chicken breasts (they cook faster and are easier to work with-boil chicken breast for approx 20 mins) - you'll need about 4-5 breasts (you want to yield about 4-5 cups).
    2. 2
      In a medium bowl, mix cream of chicken soup, cream of mushroom soup, diced green chilies (do not drain), mushrooms (drained), olives (drained), and dried onions.
    3. 3
      In a 9x13 pan sprayed with no-stick spray, layer as follows:.
    4. 4
      Layer 1: layer the bottom of the pan with a single layer of tortillas. Tip: I fold and tear the tortillas in 1/2 so that they fit in the pan better. I also dip the tortillas into my soup mixture and coat them with sauce, skimming off the excess with my fingers. A thin layer of sauce on both sides of your tortillas will keep them soft while baking so that they do not dry out and become hard and chewy.
    5. 5
      Layer 2: Spoon 1/2 of the soup mixture over the tortillas and spread to cover.
    6. 6
      Layer 3: 1/2 of the shredded chicken pieces.
    7. 7
      Layer 4: 1/2 of the cheddar cheese.
    8. 8
      Repeat layers 1-4 above (still coat your second layer of tortillas with the soup mixture).
    9. 9
      Cover and bake in a 350 degree oven 35-45 minutes, until hot and bubbly and cheese is melted.
    10. 10
      Serve with sour cream and green or red chili sauce, if desired.

    Ratings & Reviews:

    • on November 20, 2009


      WOW! This recipe is "To Die For"!!! I served it with sour cream and green chili sauce. The flavor of this dish was perfect for me and my family!! This recipe is definitely a keeper!! I will use it over and over again!!! SO YUMMY!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2009


      Oh, my goodness, this recipe is sooooo good!!! The only change I made is using fresh sliced mushrooms and chopped onions in place of the canned mushrooms and dried onion flakes. I sauteed them a bit in olive oil before adding them to the sauce. I served this with mild salsa and sour cream. Note, if you don't like your food too spicy use a bit less chilies (but still use all the juice from the can for flavour). YUM!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2012


      Since there are only 4 of us, I made this as posted and treated my neighbors to these too. I made these as posted, though I omitted the black olives. Served with salsa, and sour cream, and everyone, including the neighbors enjoyed a nice dinner. Made for Pick-A- Chef 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Favorite Chicken Enchiladas

    Serving Size: 1 (210 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 515.7
    Calories from Fat 318
    Total Fat 35.3 g
    Saturated Fat 14.1 g
    Cholesterol 123.0 mg
    Sodium 1026.6 mg
    Total Carbohydrate 17.6 g
    Dietary Fiber 2.5 g
    Sugars 2.1 g
    Protein 31.8 g

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