Chicken Enchiladas
"A Texas favorite. A package of taco seasoning could be used in place of the individual seasonings to make it even easier. Boiling time of the chicken is included in the prep. time."
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 whole chicken
- salt
- pepper
- chili powder
- 1 tomatoes
- 2 (10 ounce) cans cream of chicken soup
- 1 (6 ounce) can chopped green chilies
- 2 cups milk
- 10 -15 corn tortillas
- 4 ounces grated cheddar cheese
- 1 cup vegetable oil
directions
- Boil and debone chicken.
- Simmer chicken uncovered in skillet with salt, pepper,chili powder and tomato for flavor.
- In another pan, combine green chiles, soup, and milk to make a creamy soup mixture.
- Fry corn tortillas in vegetable oil.
- Roll chicken in tortillas and line in baking pan.
- Pour soup mixture over tortillas and top with grated cheese.
- Cook at 350 degrees for 20 minutes or until cheese is melted and bubbly.
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Reviews
-
This was the best enchiladas recipe that I have ever made. My daughters visited and ate one from the leftovers and thought they were better than most restaurants. My two daughters wanted the recipe immediately. I Also sent this sight to my sister to get this recipe and others. Great recipe. -
Make your coworkers jealous when you fill the office with the aroma of lunch. Great standby and a shoe-in! Foolproof and a great recipe for a new cook to try out. Rich and tasty. The leftovers are even better!
