Wednesday, July 18, 2018

Chicken Enchiladas

This is a recipe that I started making over 12 years ago when I worked at Ambrosia downtown McKinney.  One of the sweet ladies who I worked with would bring this in for lunch on Saturdays and she PROMISED that it was easy enough for me to make :)  





I was skeptical because I was 21, newlywed and my cooking skills were limited but I took her handwritten recipe home, tried my hand at it and a hit was born.  I took a looooooong break from making it because NOTHING skeeved me out more when I was pregnant than cooking chicken and it took me a long time to get over that  (I still don't like cooking with it, but at least I don't gag anymore!).  

In my summer-induced organizational frenzy this summer I came across the recipe and the reunion has been sweet and delicious :) 

Here's What You'll Need...
- 4-5 chicken breasts (mine was a little under 2 lbs)
- Flour tortillas (I used 13)
- 2 cups (16 oz) sour cream (I used reduced fat)
- 2 cans cream of chicken soup
- Cheddar jack cheese (I used 2 cups)
- 2 small cans diced green chiles


- STEP ONE -
Chop the chicken into pieces... I use scissors and cut each breast into about 6 large chunks.  This will make the cooking process WAY faster.


- STEP TWO -
Put a large pot of water on to boil.  Once it's boiling, place your chicken into the water and boil until it's cooked through (mine took about 6 minutes).  Drain, let cool and then shred.  Season with salt and pepper.

NOTE - I know a lot of people SWEAR by cooking chicken in the crock pot and then using a fork to shred.  I've never had good luck with that method and much prefer to boil and shred by hand.  It's faster, I think the chicken tastes better and I can usually get a kid (or two!) to help me shred the meat.  As long as you have shredded chicken it really doesn't matter how you get there... so use your favorite method!





- STEP THREE -
This is actually kind of step 2.5 since I usually do this while the chicken is cooking and cooling.  You're going to mix the cream of chicken soup, sour cream and chiles (drained) together and then put a thin layer on the bottom of a 9x13 pan (I used this casserole dish which is a little smaller because it has a lid and makes storing leftovers simple)




- STEP FOUR -
Fill the tortillas with the shredded chicken mixture and lay them (seam side down) in the pan.  Tou can fill them as much or as little as you like.  We prefer to fill them a little less because then you get more tortilla - but it's totally up to you.



I was able to fit 10 enchiladas in my casserole dish and so I put the extra 3 in a small glass loaf pan to freeze... more on that in a minute.


- STEP FIVE -
Top everything with the remaining sour cream mixture and then with as much cheese as you like.




- STEP SIX -
Bake at 350 degrees for 30 - 45 minutes or until everything is warmed through and the cheese is bubbly.  

I didn't bake my small casserole dish, but instead wrapped it in plastic wrap, then foil, then popped it in a freezer bag.  On a night when Dave works and the kids and I have something like pancakes and eggs for dinner I'll pull this out, let it thaw and then pop it in the oven for Dave to eat after work.


Okay - so these pics aren't pretty.... but I kind of think that's just the nature of enchiladas... especially good ones :) 


These would be so easy to prep in the morning (or even day before!) and pop in the oven 30 mins before dinner.  I was lazy the other night and just sliced up an avocado to go along with them, but some cilantro/lime rice or beans would be perfect as well.




Happy cooking and happy Wednesday, friends!

40 comments :

  1. And now I want enchiladas for breakfast. I make a similar recipe, but mine has green chile enchilada sauce and cilantro!

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    1. I make mine the same way, so good!

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    2. LOVE me some cilantro - I'll be texting you asap for that recipe :)

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  2. They look delish, and super easy.. this looks like a winner to me!

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    1. YES! Anything that I can make ahead is a winner!

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  3. Looks so good. Seems pretty easy! Thanks for sharing!

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    1. Yes! The hardest part is prepping and shredding the chicken - it's definitely easy!

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  4. Your recipes are always family favs! Can't wait to try this!

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    1. That makes me so happy! Can't wait to hear what you think!

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  5. Looks good! I learned recently that a hand mixer will shred that chicken super fast! It's the only way I do it now.

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  6. Replies
    1. Delicious! The sauce is so tasty. I actually didn't have green chiles and had to use a can of diced tomatoes, so I'm excited to try it with green chiles next time. I served it with buttered corn and loved. it.

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  7. This looks amazing! It's 9:30 am and I would kill for an enchilada now! ;)

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  8. And now i'm starving! Love a good enchilada recipe

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    1. hahaha - if you try them I'd love to know what you think!

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  9. This recipe is in the Magnolia Table cookbook :-) Or at least VERY similar!

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  10. I have a similar recipe, but I use tortillas that are a mix of corn and flour and they are amazing! Flour tortillas can get a little too gummy for my taste, so the mixed tortillas are the perfect answer!

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    1. How did I not know that those even existed?!?! I need to try them STAT!

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  11. What size tortilla shells did you use? Looks really yummy. Going to try and make it tonight as I have nothing prepared!! Thanks

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    1. Hey! Just standard size - the bakery in our local grocery store makes them.

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  12. I have made this recipe but used ground beef and cream of mushroom soup. One of my husbands favorite foods!

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  13. The paddle attachment in a stand mixer works great for shredding chicken! I've also made a very similar recipe to this using canned chicken / corn tortillas. Sooo good!

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    1. I use my mixer for shredded as well!! Easy, peasy

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    2. Checking into this ASAP! How did I not know about it?!?!

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  14. I make a similar recipe and I love it. I also hate cooking with or touching chicken! I pretty much always use rotisserie chicken, but if I don't I boil it.

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    1. It's crazy because I really was fine with it up until I was pregnant with Luke!

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  15. I make this exact recipe, only I don't make each enchilada by hand. Before I add the chicken to the soup/sour cream mixture, I take out 2 cups and set it aside. Then I cover the bottom of the pan with a layer of tortillas, then chicken mixture, another layer of tortillas, chicken mixture, final layer of tortillas, then the reserved sauce mixture and sprinkle cheese on top. It is like a chicken enchilada lasagna - so yummy!

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    1. That sounds awesome! I'm going to have to try it like that next time I make it!

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  16. Making these tonight...Had all the ingredients and needed to use them up. Perfect timing!!! Smells yummy in my kitchen. They are in the oven as I type this!!!

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  17. Always love your recipes! Can't wait to try this one too!

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  18. Love these enchiladas - I've changed this recipe slightly and now I use plain greek yogurt instead of sour cream and I mix a little bit of salsa w/ my chicken before filling the tortillas. That's the nice thing about these - you can't really mess them up :).

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  19. This sounds SO good! Uncooked chicken icks me out too! WTIM, do you know how many cans of chicken would equal the amount of chicken you used? Cuts out a step and the ick factor.

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