Recipe: Cream Chicken Enchiladas

by Jillian @ http://blueshelled.com . August 5, 2011 . 10:24PM

I got this from Cooks.com, but it’s not mine and I don’t take credit for it. I made it tonight and my son proclaimed it “alright!” Frankly, I think it is a little rich and if you are going to make it, it probably needs some nice sides to take some of that richness out. I’d go with corn and some tortilla chips.

Sharing the love. Which is not mine. Seriously, I’ve modified it a bit to make it more tasty to me, but I didn’t come up with this and I don’t want to plagiarize.

CREAM CHICKEN ENCHILADAS

1 pkg. flour tortillas
1 pkg. chicken breasts (I like the thinly sliced kind to make it easier to shred)
1 1/2 c. shredded Cheddar cheese
1 1/2 c. shredded Jack cheese
1 1/2 c. sour cream
2 cans cream of chicken soup
1 can cream of mushroom soup
1 can chopped Ortega chilies
Salt (Honestly, I shake the shaker 5 times…)
Pepper (Yep, 5 times here, too)
Garlic powder to taste (uh-huh, can you tell I don’t cook? 5 times here, too)
Cooking spray or I can’t believe it’s not butter

*Boil chicken, cool and pick into small pieces. Set aside a little Jack and Cheddar cheese to sprinkle on top.
*Combine sour cream, soups and spices and combine with chicken, cheese and peppers. Stir.
*Spray a little cooking spray on bottom of pan.
*Spoon chicken mixture inside and close complete, then pour remaining sour cream mixture on top and sprinkle with cheese.
*Bake at 350 degrees for 40 minutes.

I’m not a cook and these turned out well. The prep time was a little more than I had planned at about 20 minutes, but the good thing about these was that I could have made the mixture the night before and even put these together the night before and just left them there to “marinate” and I think they might have been alright…I’m not a cook. I don’t know. Try it and let me know. Ours ended up being a big, cheesy goopy tasty mess and there were plenty of leftovers. I thought that this made a huge amount of food. It made 10 enchiladas and they were BURSTING with filling. I could have probably made 20 moderately sized enchiladas. Easily feeds a family of 4-5.