CREAMY CHICKEN ENCHILADAS
This recipe creates a creamy flavorful sauce using creamed soups, mexican cheese, green chilies and a delicious blend of spices. It is scooped out in squares like lasagna, topped with sour cream and eaten almost like a dip with tortilla chips (Recipe #263512). I definitely recommend making this recipe without substitutions the first time, especially in the case of the flour tortillas. They have a doughy melt-in-your-mouth texture that corn tortillas just don't have. My husband came up with this recipe and has been making it for years. The presentation may not be gorgeous, but it is always a hit and leftovers certainly don't last long! Tools Needed: 13x9-inch glass baking dish, aluminum foil, non-stick cooking spray. (I make this dish gluten free by using homemade gluten free soups - recipe #340988 and tortillas).
Provided by Emily Elizabeth
Categories Chicken Breast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Dice chicken breasts into bite-sized cubes (about 1").
- Heat a large sauce pan over medium to high heat and add olive oil.
- Cook diced onion and minced garlic until golden brown.
- Add chicken and season with chili powder, garlic powder and cayenne pepper. Cook until chicken is no longer pink.
- Add both cans of soup and green chilies with their juice to the chicken. Add both packets of sazon goya sin achiote. Season with cumin, black pepper and salt and bring to a simmer.
- Stir in only 1 cup of the shredded cheese and simmer about 10 mins longer.
- Preheat oven to 400 degrees.
- While sauce is simmering, spray a 13x9" glass baking dish with non-stick cooking spray. Put 6-8 large tortillas in the pan so that they are arranged side-by-side like taco shells (open-side-up).
- Set aside 1-2 cups of the sauce (or simply be sure to save this amount in the pan).
- Fill each tortilla with remaining chicken and sauce mixture. Close tortillas like you would a burrito, rolling them over so the flap is on the bottom.
- Cover the entire dish with the reserved 1-2 cups sauce. Sprinkle with 1 cup shredded cheese and cover with aluminum foil.
- Bake 30 minutes.
- Let cool then use a spatula to scoop out large squares (like lasagna) and top with sour cream and salsa if desired. Serve with Recipe #263512, Recipe #287183 and margaritas!
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MD Bayzid Hossen
[email protected]Overall, these enchiladas were a great meal. They were easy to make and the whole family enjoyed them.
Frantz Telemaque
[email protected]These enchiladas were a bit dry. I think I would add more sauce next time.
Agnes Gathoni
[email protected]The sauce was a bit too thick for my taste, but the rest of the dish was delicious.
Emily Roberson
[email protected]The recipe was easy to follow and the enchiladas were delicious! I would definitely recommend this recipe.
Super jay
[email protected]These enchiladas were easy to make and turned out great! I will definitely be making them again.
Qabis Naseer
[email protected]I'm not a huge fan of cream sauces, but these enchiladas were surprisingly good. I would definitely make them again.
Arif raza Bazgir
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them!
Sama Elewa
[email protected]The creamy sauce was delicious and the chicken was cooked perfectly. I would definitely recommend this recipe.
Chand Bhai
[email protected]Overall, these enchiladas were a great weeknight meal. They were easy to make and the whole family enjoyed them.
Nabela Ahmed
[email protected]These enchiladas were a bit bland. I think I would add more spices next time.
Tshebedi Mathibe
[email protected]The creamy sauce was a bit too heavy for me, but the rest of the dish was delicious.
Camila Garcia
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them.
BraEddies Channel
[email protected]The recipe was easy to follow and the enchiladas turned out great. I will definitely be making these again.
Noster Mangwiro
[email protected]The sauce was delicious!
Thomas Parker
[email protected]These enchiladas were a hit with my family! The creamy sauce was flavorful and the chicken was tender. The whole dish came together easily and was well worth the effort.