I am happy to share with you today another of our family favorite chicken recipes,

Our Best Chicken Enchiladas.

This recipe, just as many of the other recipes I have shared, is super easy to make without compromising flavor.

 

 

I know you are going to love them, so make sure you give them a try.

 

INGREDIENTS

 

You are going to need…

4 to 5 Half Chicken Breasts

2 TB. Salted Butter

1 Can 10 OZ. Enchilada Sauce

1 Can 10.5 OZ Cream of Mushroom

1 Can 4 OZ Diced Green Chiles

1 Cup Sour Cream

1 tsp. Chili Powder

1 tsp. Garlic Powder

Cheese

Flour Tortillas

 

DIRECTIONS

1

Remove any fat from the chicken and melt the butter in a frying pan.

When the butter is hot add the chicken and let it cook completely and when the outside looks golden brown.

 

2

While the chicken cooks mix in a large bowl all the other ingredients but the cheese and tortillas.

DO NOT OVERMIX.

This is important you are going to want your sauce thick.

Don’t worry if the cream of mushroom doesn’t mix completely.

 

3

After the chicken is cooked and cold enough to touch, start shredding it.

 

Add the shredded chicken to the sauce and coat it well in a gentle manner.

I know I am annoying but it is important that the sauce stays thick.

 

4

Turn the oven on to 350 F.

I like to spray the bottom of a 9×13 baking dish with no stick cooking spray.

After add some of the mixture to the bottom of the baking dish.

 

 5

While the oven heats up it is time to roll the enchiladas.

Add some of the mixture to the tortillas with some cheese { we love the cheese } and roll it.

You don’t have to add a ton of mixture.

Repeat the process and line them up side by side on the 9×13 baking dish as you see in the first picture.

When the first layer is done add some more of the sauce on top of it and cheese, as you see in the second picture.

Then assemble the second and final layer of enchiladas.

 

Finish it with the remaining sauce and generously sprinkle some more cheese.

Oh my!

  

6

We are ready to put them in the oven for 25 to 30 minutes…

Here they are all cooked!

 

Let them sit for about 5 minutes and then serve them.

 

 

You are done… Time to eat!

 

If you missed our Slow Cooker Fiesta Ranch Chicken last week

 make sure to check out here.

So easy and delicious!

  

To visit the link party click HERE

Happy Wednesday!

Besos!

Desiree

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Desiree
Hi there! After years of working in interior design, I fueled my passion for DIY into my own little corner dedicated to creativity. I am grateful that blogging has given me the opportunity to do what I love and share my passion for transforming, creating and reinventing with our readers.
Desiree
Desiree
Desiree

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28 Responses to Best Chicken Enchiladas

  1. Anna says:

    Ugh, I made these (again) for dinner. THEY. ARE. SO. GOOOOOD! I have searched for so long for a really great enchilada recipe and couldn’t seem to even find one that was mediocre. This one is amazing! Thank you SO much for sharing with all of us!

  2. WOW! Those look so delicious. I love chicken enchiladas so am going to definitely try these. Would you consider linking this up at my Pinworthy Projects Party? I hope to see you there!

  3. both of those dishes look amazing!

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