FAVORITE CHICKEN ENCHILADAS
This is my mother's recipe and was one of our family favorites growing up. It is now one of my family's favorites. I frequently serve these enchiladas for company and social events and they are always a huge hit. They are mild flavored enchiladas in a white sauce. I serve them with sour cream and green or red chili sauce for anyone that wants a spicier flavor. I frequently substitute 4-5 chicken breasts instead of a whole chicken - they cook faster and are easier to work with. (you need to yield 4-5 cups shredded chicken). To save time, cook the chicken ahead of time and refrigerate it so that it's cooled and ready to go when you put the casserole together.
Provided by Overton Fam
Categories One Dish Meal
Time 1h10m
Yield 1 9x13 pan, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Boil whole chicken in a large pot of water until cooked through (approx. 30 minutes). Remove from pot, cool and shred into small bite-size pieces. I frequently substitute boneless skinless chicken breasts (they cook faster and are easier to work with-boil chicken breast for approx 20 mins) - you'll need about 4-5 breasts (you want to yield about 4-5 cups).
- In a medium bowl, mix cream of chicken soup, cream of mushroom soup, diced green chilies (do not drain), mushrooms (drained), olives (drained), and dried onions.
- In a 9x13 pan sprayed with no-stick spray, layer as follows:.
- Layer 1: layer the bottom of the pan with a single layer of tortillas. Tip: I fold and tear the tortillas in 1/2 so that they fit in the pan better. I also dip the tortillas into my soup mixture and coat them with sauce, skimming off the excess with my fingers. A thin layer of sauce on both sides of your tortillas will keep them soft while baking so that they do not dry out and become hard and chewy.
- Layer 2: Spoon 1/2 of the soup mixture over the tortillas and spread to cover.
- Layer 3: 1/2 of the shredded chicken pieces.
- Layer 4: 1/2 of the cheddar cheese.
- Repeat layers 1-4 above (still coat your second layer of tortillas with the soup mixture).
- Cover and bake in a 350 degree oven 35-45 minutes, until hot and bubbly and cheese is melted.
- Serve with sour cream and green or red chili sauce, if desired.
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0pmonee Davi
[email protected]I'm not sure what went wrong, but my enchiladas turned out terrible. I followed the recipe exactly, but they just didn't taste good.
Syed Kaleem shah
[email protected]These enchiladas were a disappointment. The chicken was dry and the sauce was watery.
Bhoj Raj Sharma
[email protected]The enchiladas were good, but I thought they were a bit bland. I would have liked more flavor in the sauce.
Shareef Shareef
[email protected]I found the recipe to be a bit confusing. I wasn't sure how much chicken to use or how long to cook it for.
Tasnim Akter
[email protected]These enchiladas were a bit too spicy for my taste, but I still enjoyed them. Next time I make them, I'll use less chili powder.
Song Series
[email protected]I loved the flavor of these enchiladas! The chicken was perfectly seasoned and the sauce was creamy and flavorful.
mira Abi
[email protected]These enchiladas were so easy to make and they turned out so delicious. I will definitely be making them again and again.
Jordan White
[email protected]I made these enchiladas for my family and they loved them! Even my picky kids ate them up. I will definitely be making them again.
Hephziba Montes
[email protected]These enchiladas were amazing! I loved the combination of flavors and textures. The chicken was tender and juicy, the sauce was creamy and flavorful, and the cheese was melted and gooey.
Bashir Ahmad
[email protected]I'm not sure what went wrong, but my enchiladas turned out terrible. I followed the recipe exactly, but they just didn't taste good.
TALHA YAQOOB
[email protected]These enchiladas were a disappointment. The chicken was dry and the sauce was watery.
Suzanne Blair
[email protected]The enchiladas were good, but I thought they were a bit bland. I would have liked more flavor in the sauce.
Spectrum Spectrum
[email protected]I found the recipe to be a bit confusing. I wasn't sure how much chicken to use or how long to cook it for.
Muhd Salman
[email protected]These enchiladas were a bit too spicy for my taste, but I still enjoyed them. Next time I make them, I'll use less chili powder.
christine mcgrath
[email protected]I loved the flavor of these enchiladas! The chicken was perfectly seasoned and the sauce was creamy and flavorful.
Kimberly Vides
[email protected]These enchiladas were so easy to make and they turned out so delicious. I will definitely be making them again.
Shahzaib Gori
[email protected]I made these enchiladas for a potluck and they were a huge success! Everyone loved them and asked me for the recipe.
micheal najera is awesome
[email protected]I was a little hesitant to try this recipe because I'm not a huge fan of enchiladas. But I'm so glad I did! These were the best enchiladas I've ever had. The chicken was perfectly cooked and the sauce was amazing.
Shaikh Sufyan
[email protected]These enchiladas were a hit with my family! The chicken was tender and flavorful, and the sauce was rich and creamy. I loved that the recipe was easy to follow and didn't require a lot of special ingredients.