Total Time
45mins
Prep 20 mins
Cook 25 mins

This started as a recipe for chicken chimichangas, but I thought it was boring and a little tasteless. So, I added more zip!

Ingredients Nutrition

Directions

  1. In a large skillet, combine chicken broth, onion, chiles and chicken.
  2. Cook chicken thoroughly.
  3. When done, remove chicken from skillet and shred with two forks, set aside.
  4. Pour the onion, chile, chicken broth mixture in a medium sauce pan.
  5. On medium heat, combine chicken, tomatoes, spices.
  6. Heat until warm and combined evenly.
  7. Remove mixture from heat, and let sit and cool for about 5-10 minutes.
  8. Spread an even amount of the mixture in each tortilla shell, wrap and place facing down in a greased casserole pan.
  9. Pour enchilada sauce and sprinkle cheese evenly over enchiladas.
  10. Bake at 400 degrees for 20-25 minutes.
Most Helpful

5 5

I used rotisserie chicken and my whole family loved it. I mixed the cream of chicken soup in with the other ingredients!

2 5

It was okay. There was no mention as to what to do with the cream of chicken soup.