Chicken Enchiladas

Well, I just thought that I'd contribute today. I really only have a few recipes that I am constantly asked for and my Chicken Enchiladas are one of them. I don't really measure anything so it really is something you can switch up according to personal preference. Here it is:

Chicken ( I use one large package of boneless skinless chk breast, but I have used a whole chicken. The whole chicken tastes better since it's got the dark meat, but it's a pain to debone. I also always use frozen chicken since I never remember to set it out)

1 Can of Cream of Chicken Soup

2 Cans of Green Enchilada Sauce

1 Med Yellow Onion (chopped)

2 Tbsp Butter

~20 Corn Tortillas

1 Large bag of Mexican Blend Cheese

Salt and Pepper


Boil Chicken until it's falling apart (about 45min). Then shred the chicken with a fork. Preheat oven to 350. Sauté onions in butter. Once they are soft, add Cream of Chk soup, about 1/2 cup of cheese, shredded chicken and salt and pepper to taste. Next, you put about 2 Tbsp of mixture in a Corn Tortilla. Make sure the tortillas are at least room temperature, my husband always keeps them in the fridge and if they are too cold or you roll them too tight, they will break. Anyhoo, roll the tortillas loosely and place them in a large casserole dish. Place each of the enchiladas snugly against each other, that will keep them from coming unrolled. Then pour the enchilada sauce on top and cover with all the remaining cheese. Cover and bake for 20 min. I have a great Spanish Rice recipe too if you want a good side dish, just let me know!

It's worth the effort, so enjoy!