Chicken Enchiladas for Cinco de Mayo

[Zandy595]

Anyone have a recipe for chicken enchiladas? I'm looking for a white sauce instead of red. I made it once before and the sauce separated when I baked it. Any tips on how to keep that from happening?

 

[Zandy595]

 

[TN Traveler]

Sandy,
I have a GREAT recipe for you!! Try this and see what you think.
1 lb of boneless, skinless chicken breasts...usually 3 or 4 in a pkg is fine
Bowl the chicken until done, allow to cool and then shred into bite size pcs.
1 med to large onion, chopped
1 can of Cream of chicken soup
1 can of Cream of mushroom soup
small tub of sour cream
2-3 cups of Mozerella cheese (or more)
2-3 cups of cheddar cheese or Mexicn 4 cheese pkg (or more).
pkg of 10 flour tortilla shells.

While your chicken is cooling and you are shredding it into a large bowl, mix the 2 soups and the sour cream in a large pot. Heat on med high stirring to keep bottom from scorching. Allow to come to a gentle boil. When it starts "popping" remove from heat.
In a large mixing bowl combine the shredded chicken, chopped onion and at least 1 cup of each cheese. Mix well.
Spray a large baking pan, (I use a sheet cake pan), w/Pam. Get a handfull of chicken, onion, cheese mixture and stuff each tortilla shell, roll it and lay it seam down in your pan. Fit them in tight so they won't fall apart. They will look like burritos packed together!! Once all are in, pour your soup and sour cream sauce over the "burritos". If you have any chicken, onion mixture left over, sprinkle over the top and then add rest of chicken.
Cover w/foil and place in 350 oven for 25-30 mins. Serve w/taco sauce, salsa or whatever else you want to jazz it up!
Variations: Add jalepino peppers, green chilies, more or less cheese (I like more), more sour cream if you prefer, more or less onions...whatever works for your family!! If you don't have time to boil the chicken and shred it, you can buy caned chicken but I don't think it tastes as good.

This is a favorite for my family and is VERY filling. Serve w/chips and you have a great meal.

Let me know how it works for you!! I think it's GREAT!!

Karen aka TN Traveler

 

[Zandy595]

Thanks Karen. That recipe sounds great! The only thing I think I'll do differently is microwave the soups and sour cream instead of heating them on the stove. I am notorious for burning stuff like that.

How do you cook your chicken? Poach in water/broth? That's not something I usually do. Can you give me some tips? I don't want to over cook it, but I want to make sure it's not raw in the middle.

 

[Haley'smom]

My recipe is really similar to TN traveler's but instead of making a white sauce I use a can of green chile sauce, either El Paso or La Preferida works well. No extra mixing or ingredients involved.

3-4 chicken breasts, poached in water/broth
Tortillas
1 large can of green chile sauce (2 sm. cans)
2 c. cheddar cheese

Assemble just like TN traveler mentioned, then bake at 350 degrees until bubbly. Even my 6 yr. old DD likes them and they are very easy to make. Good luck!

 

[scrapcreator]

My recipe is similar to above except I use green sauce and monterey jack cheese & add a can of chopped green chiles (mild) to the chicken & cheese mixture. I'm making some for a staff luncheon on Thursday. I'll have to make another pan for home because there is never anything left.

Jeanne

 

[MScott1851]

How do you cook your chicken? Poach in water/broth? That's not something I usually do. Can you give me some tips? I don't want to over cook it, but I want to make sure it's not raw in the middle.

You can boil it for about 30 minutes, but I tried something new last week and I loved it. Place a whole chicken in the crockpot, put a cup of water in there, along with some garlic powder, paprika, cumin, and chili powder, let it cook all day. That chicken was so tender it fell off the bone and had just the right seasoning for enhiladas, fajitas, tacos, etc.

 

[Zandy595]

Karen ~ I didn't have a chance to make this before, but I want to do it tonight. When you say a "small tub of sour cream" how many ounces would that be? I usually buy the 16oz container. Is that too big?

 

[TN Traveler]

Sandy,
I usually use the 8 oz size but if you want more that's great. This is one of those receipes where you can change it around to suit your tastes and it won't hurt it one bit. Low fat, fat free, reduced fat cheese, Healthy request soups; doesn't matter. You could buy the 16 oz size and then add maybe 10 or 12 oz and then add the rest on the side or just save it. Whatever works easiest for you. I think your family will love it. We do! Let me know how it turns out!
Karen

 

[Zandy595]

Thanks Karen!