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“Chicken enchiladas - I used to use Campbell's chicken verdi soup for this receipe, but they discontinued it. I wrote to them and they gave me the suggested ingredients. I suggest having a helper in the kitchen to make this dish. My daugher helps with shredding the chicken as well as heating up the tortillas. My husband who is a very picky eater really loves this dish. I would say it is an Americanized version of chicken enchilladas.”
READY IN:
50mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Begin by cooking the chicken in a pot of water. Salt and pepper the water, bring to boil, then simmer. Chicken will be done within 20 minutes, but recipe works best if the chicken can simmer for 45 minutes so that it shreds easily. (Timesaver - put in the crock pot in the morning.) Remove chicken to a plate. Do not discard water. Use two forks to shred chicken apart. Preheat oven to 350 degrees.
  2. Saute diced onions in vegetable oil on medium heat in large skillet (chicken fryer). Sprinkle in some red paper flakes when onions are tender. Then add shredded chicken. Then add in one whole can of soup and ¼ to ½ of the second can. Add 3/4 of the green chillis. Ladle in some of the broth remaining from the chicken boiling water. (You can use the empty can of soup to measure the water. I would not put more than a can. Sauce should remain creamy and thick.) Add and stir in 1 ½ t. of cumin; ¾ t. of ground coriander chili powder, and garlic powder. Turn down heat.
  3. Have non-stick skillet set on low heat to warm tortillas. Depending on how much chicken mixture used for each tortilla, should make 4 to 6 enchiladas. Heat tortilla for 30 to 60 seconds on each side then immediately fill with a serving spoon size of chicken mixture. Sprinkle with cheese, then roll. Line up in rectangle casserole dish.
  4. In same pan of chicken mixture and sauce, add remaining cream of chicken, and another ladle of chicken water. Return heat back to medium. Stir same spice combination but at reduced amounts, ½ t of cumin, ¼ ground coriander chili powder, and garlic powder. If too thick add more water. This sauce is poured over the enchiladas. You Can cover the whole thing or just the middle leaving the edges of the enchiladas exposed. Then sprinkle remaining cheese over the top. Bake for 20 minutes. Good served with a side of spanish rice or black beans and rice.

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