The Best Chicken Enchiladas
photo by Chef Howe
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 1 large onion, chopped
- 1⁄2 cup butter, melted
- 1 jalapeno pepper, seeded and chopped
- 4 cups roasted chicken meat, deboned and chopped into bite size pieces (I use Tyson Brand)
- 12 -15 corn tortillas
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 cup chicken broth
- 1⁄2 cup sour cream
- 16 ounces cheddar cheese, shredded
directions
- Saute onion and jalapeno chile pepper in butter. Add cut up chicken. Add 2/3 of cheddar cheese to mixture.
- Soften corn tortilas in microwave or fry for 5 seconds in a small amount of oil. Drain on paper towels.
- Fill tortilas with chicken mixture and roll. Place seam down in casserole dish. Continue until all chicken mixture is gone.
- Mix soups and sour cream together and pour over rolled enchiladas. Cook 45 minutes to an hour in a preheat 350º F oven.
- Sprinkle 1/3 cheddar cheese over top and return to oven just until cheese has melted.
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RECIPE SUBMITTED BY
I am an avid cook, golfer and traveler. I lost my first love in '93 and thought golf would fill the hole in my heart. It did not, but Charlie did. I met him one morning at a local resturant. We started talking, discovered that we were both widowers and had a lot in common (golf, travel, etc). I believe in love at first sight and have had it twice in my lifetime. I had no children by my first husband, but now I have 4 beautiful children and 5 beautiful grandchildren. How lucky can one woman be. We have a home-based travel business, which allows us to travel the globe. We love to cruise and I love to try and recreate the wonderful food served on the ship. I love to bake and desserts are probably what I am best at making. We entertain alot and I love to cook for a crowd.