CREAMY CHICKEN ENCHILADAS
This recipe creates a creamy flavorful sauce using creamed soups, mexican cheese, green chilies and a delicious blend of spices. It is scooped out in squares like lasagna, topped with sour cream and eaten almost like a dip with tortilla chips (Recipe #263512). I definitely recommend making this recipe without substitutions the first time, especially in the case of the flour tortillas. They have a doughy melt-in-your-mouth texture that corn tortillas just don't have. My husband came up with this recipe and has been making it for years. The presentation may not be gorgeous, but it is always a hit and leftovers certainly don't last long! Tools Needed: 13x9-inch glass baking dish, aluminum foil, non-stick cooking spray. (I make this dish gluten free by using homemade gluten free soups - recipe #340988 and tortillas).
Provided by Emily Elizabeth
Categories Chicken Breast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Dice chicken breasts into bite-sized cubes (about 1").
- Heat a large sauce pan over medium to high heat and add olive oil.
- Cook diced onion and minced garlic until golden brown.
- Add chicken and season with chili powder, garlic powder and cayenne pepper. Cook until chicken is no longer pink.
- Add both cans of soup and green chilies with their juice to the chicken. Add both packets of sazon goya sin achiote. Season with cumin, black pepper and salt and bring to a simmer.
- Stir in only 1 cup of the shredded cheese and simmer about 10 mins longer.
- Preheat oven to 400 degrees.
- While sauce is simmering, spray a 13x9" glass baking dish with non-stick cooking spray. Put 6-8 large tortillas in the pan so that they are arranged side-by-side like taco shells (open-side-up).
- Set aside 1-2 cups of the sauce (or simply be sure to save this amount in the pan).
- Fill each tortilla with remaining chicken and sauce mixture. Close tortillas like you would a burrito, rolling them over so the flap is on the bottom.
- Cover the entire dish with the reserved 1-2 cups sauce. Sprinkle with 1 cup shredded cheese and cover with aluminum foil.
- Bake 30 minutes.
- Let cool then use a spatula to scoop out large squares (like lasagna) and top with sour cream and salsa if desired. Serve with Recipe #263512, Recipe #287183 and margaritas!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #chicken #dietary #meat
You'll also love
Yusuf Olatunji
[email protected]These enchiladas are delicious! The sauce is creamy and flavorful, and the chicken is tender and juicy. I will definitely be making this recipe again.
Axlrose Antonio
[email protected]I made these enchiladas for my family and they were a hit! The creamy sauce was rich and flavorful, and the chicken was cooked perfectly. The enchiladas were easy to assemble and bake, and they made a great weeknight meal.
Sara Forder
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. I will definitely be making them again, but I'll use a milder salsa.
Km Nasir Uddin
[email protected]I love the combination of flavors in this recipe. The chicken, cheese, and creamy sauce all go together perfectly.
bennett sullivan
[email protected]These enchiladas were a little too rich for my taste. I think I would have liked them better with a lighter sauce.
Hari Karki
[email protected]The enchiladas were easy to make and they turned out great. The creamy sauce was the perfect consistency.
Tshepang Wesley
[email protected]I'm not a big fan of enchiladas, but these were actually really good. The creamy sauce was amazing.
Naqibullah Batinwar
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them and asked for the recipe.
Srijan Bk
[email protected]These enchiladas were a little bland for my taste. I think I would have liked them better with a spicier sauce.
Nabin Gaming
[email protected]I love the creamy sauce in these enchiladas. It's so rich and flavorful. I will definitely be making this recipe again.
Simp Simp
[email protected]I've made these enchiladas several times and they are always a hit. They are easy to make and the creamy sauce is delicious.
Autumn Dumbgoggles
[email protected]These enchiladas were amazing! I made them for my family and they all loved them. The creamy sauce was the perfect touch.
Lizzy Long
[email protected]I found the recipe to be a little confusing. I'm not sure if I did something wrong, but the enchiladas didn't turn out as well as I had hoped.
Eve Wana Andesia
[email protected]The chicken was a little dry, but the creamy sauce helped to make up for it. Overall, these enchiladas were still very good.
Md Fayas
[email protected]I love how creamy and flavorful the sauce is. It's the perfect complement to the chicken and cheese.
Onka Morake
[email protected]This is my new go-to recipe for enchiladas. They are so easy to make and they always turn out perfectly. The creamy sauce is amazing.
Brandi Dufford
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them. I will definitely be making them again.
Emma Duarte
[email protected]These enchiladas are delicious! The sauce is creamy and flavorful, and the chicken is tender and juicy. I will definitely be making this recipe again.
Kupu Vailoa
[email protected]I love the combination of flavors in this recipe. The chicken, cheese, and creamy sauce are all perfect together. I also like that the enchiladas are baked, which makes them easy to make.
anthony perkins
[email protected]These Creamy Chicken Enchiladas were a hit with my family! The creamy sauce was rich and flavorful, and the chicken was cooked perfectly. The enchiladas were easy to assemble and bake, and they made a great weeknight meal.