Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 10
Ingredients: 2 lb boneless chicken breast; 2 cans cream of chicken soup; 1 Tbsp dried onion; 8 oz sour cream; 2 cups shredded cheddar cheese, divide it; 10 flour tortillas; 1 can enchilada sauce; 1 can small can of tomato sauce

Servings: 10 Total Time: 1 hr 40 mins Difficulty: Intermediate

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Chicken Enchiladas

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Prep Time 30 mins Cook Time 1 hr Rest Time 10 mins Total Time 1 hr 40 mins Difficulty: Intermediate Servings: 10 Estimated Cost: $ 21.13

Ingredients

2 lb boneless chicken breast
2 cans cream of chicken soup
1 Tbsp dried onion (you can use fresh onion but just be prepared for a more oniony taste)
8 oz sour cream
2 cups shredded cheddar cheese, divide it (i use mild cheddar)
10 flour tortillas (I use Mission Super Soft Flour Tortillas, Fajita Size, 20 Count)
1 can enchilada sauce (I use Old El Paso Mild Red Enchilada Sauce)
1 can small can of tomato sauce (small can 8 oz use this only if the enchilada sauce is too spice for you)

Instructions

Boil or bake chicken for 45 minutes to an hour, or until completely cooked. When the chicken has cooled, shred or cut the meat into small chunks and place it in a mixing bowl. Add soup, onions, sour cream, and 1 cup cheddar cheese. Mix well; divide filling mixture into 10 parts. Place each part in the center of a flour tortilla and roll up tightly. Place side by side in a 9x13 pan. Pour a can of sauce over the top of the enchiladas, covering them completely. Top with the remaining cup of cheese. Bake for 35-40 minutes at 350°F. Let stand 10 minutes before serving.

If desired, enchiladas can be divided into 2 8x8-inch baking pans, and one can be frozen for up to one month. When ready to serve, thaw enchiladas in the refrigerator for 6-8 hours and bake for 40-45 minutes.

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Chicken Enchiladas

Chicken Enchiladas

Ingredients

Instructions

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