Super Easy and Yummy Chicken Enchiladas
- Reviews 7
Ready In: 40 mins
Serves: 8
Ingredients
- 1 lb chicken breast
- 1⁄2 yellow onion
- 4 cups cheese, shredded (whatever kind you like, I usually used a reduced fat Mexican blend inside and pepper jack for the to)
- 1 (4 -8 ounce) can diced green chilies
- 2 (10 3/4ounce) cans 98% fat-free cream of chicken soup
- 1 (16 ounce) package light sour cream
- 8 -10 flour tortillas
- 1 (1 1/4ounce) package taco seasoning mix (HOT is best!)
- 1 tablespoon poultry seasoning (Paul Prudhomme's)
Directions
- Cook chicken with poultry seasoning.
- Cool completely.
- Shred chicken in food processor. (Steps #1-3 can be done the day before assembling enchiladas.).
- Saute onion in a saucepan.
- Add chicken, 1/2 of the green chilis and taco seasoning and cook for two minutes.
- Remove from heat and add two cups cheese.
- Prepare sauce in a medium bowl: combine soup, sour cream and the other half can of green chilis.
- In a 9 x 13 pan, place 1 cup of sauce.
- Place 1/8 to 1/10 of chicken mixture in each flour tortilla and roll up and place in pan with seams down.
- Pour remaining sauce over enchiladas and sprinkle top with remaining two cups cheese. (Steps #1-10 can all be done in advance and keep pan in refrigerator ready to cook.).
- Bake at 375 degrees for 20–25 minutes.
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