Chicken Enchiladas
- Reviews 2
Ready In: 50 mins
Serves: 4-6
Ingredients
- 1 lb chicken breast halve
- garlic salt (to taste)
- salt and pepper
- 2 chicken bouillon cubes
- 2 cans cream of chicken soup
- 1 jar picante sauce
- sour cream (I normally add 3 tbsps each step)
- 1 cup shredded cheese (cheddar and monterey jack)
- 1 package corn tortilla
Directions
- Preheat oven to 350 degrees and grease a 13x9 inch pan with cooking spray.
- Boil chicken with the bouillon, garlic salt, salt and pepper.
- When done, remove to separate bowl and bone and shred into strips.
- Add 1 can of cream of chicken soup, 1/2 jar picante sauce, sour cream (to taste), and 3-4 tbsps of chicken broth.
- Dip tortillas in broth and fill with chicken mixture, roll and place seam side down in greased baking pan.
- When all are filled, mix remaining soup, picante sauce, and sour cream together, pour over enchiladas.
- Top with cheese and bake for 15-20 minutes until cheese is melted and everything is bubbly.
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