CREAM OF CHICKEN ENCHILADAS
This is a great recipe that a friend of mine has been bringing to office pot-lucks for years. I just got the recipe from him and made it myself. It's a unique and pretty decadent twist on traditional enchiladas. You can adjust the amount of green chiles and jalapenos to your particular taste. This recipe carries a little bite, but is not particularly hot (even using green chiles rated HOT). To pep it up, use 3 cans of green chiles and 2 cans of jalapenos. For potlucks or freezing, double or triple this recipe.
Provided by cr.jr.recipes.2090
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil 1 chicken (approximately 1 hour) until thoroughly cooked. Remove from pot and allow to cool. (Reserve the stock you just made for a future soup project). Shred the chicken and set aside.
- Simmer together soup, green chiles, jalapenos, sour cream and 1/2 cup shredded cheese. This will serve as your enchilada sauce.
- Once sauce is well combined and simmering, remove 2 cups and set aside. Add shredded chicken to remaining sauce and remove from heat.
- Heat tortillas in a skillet sprayed with nonstick cooking spray or 1/4 tsp of hot oil; just enough to make them soft and pliable. Blot with paper towel to remove excess oil.
- Roll approximately 1/4 cup of chicken/sauce mixture and an additional 1tbsp shredded cheese in each tortilla. Lay enchiladas side by side in a 9X13 casserole pan sprayed with nonstick cooking spray. Approximately 8 will fit down the length of the pan, place the other 4 2 abreast alongside them.
- Pour reserved 2 cups of sauce over the top of the enchiladas and sprinkle remaining shredded cheese (should be about 1 cup) over the top.
- Bake at 375 for 18-20 minutes or until brown and bubbly.
Nutrition Facts : Calories 889.9, Fat 58.3, SaturatedFat 21.3, Cholesterol 207.9, Sodium 1844.3, Carbohydrate 37.6, Fiber 4, Sugar 3, Protein 53.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Aneela Jabeen
[email protected]These enchiladas were okay. They weren't bad, but they weren't anything special either.
Lidia Traille
[email protected]I'm not a fan of cream of chicken soup, so I used a different sauce. The enchiladas were still good, but I think I would have liked them better with the cream of chicken soup.
Jocelyn Armstrong
[email protected]I followed the recipe exactly but my enchiladas didn't turn out as good as I hoped. I think I might have overcooked the chicken.
Lachhiri Sherpa
[email protected]These enchiladas were a bit bland for my taste. I think I would add some more spices next time.
Adrian Rogers
[email protected]I made these enchiladas for my friends and they loved them! They said they were the best enchiladas they've ever had.
Md Foyshal
[email protected]These enchiladas were easy to make and turned out great! I used a rotisserie chicken to save time and they were still very flavorful.
Kabeer Hussain
[email protected]I wasn't sure how I would like these enchiladas, but I was pleasantly surprised. They were very tasty and I will definitely be making them again.
Malik Rafaysial
[email protected]I've made these enchiladas several times now and they're always a hit. They're easy to make and taste delicious.
SharonC
[email protected]I made these enchiladas for a potluck and they were a huge success! Everyone loved them.
Zahid Awan
[email protected]These enchiladas were a hit with my family! The creamy chicken filling was flavorful and the tortillas were perfectly soft. I will definitely be making these again.