My husband and I love these enchiladas. I grew up with them and it was one of the first recipes I memorized! The copy that I wrote from my mom is stained and the paper is practically see-through, I’ve used it so much! Our kids are coming around to them. But their favorite mexican dishes include crunchy corn shells (tostadas, tacos, nachos…) not soft flour ones. But they like em a little more each time. 😉 Its a little comfort food, and pretty easy to prepare. They’re good and satisfying no matter what season it is.
From my family to yours, here is the recipe.
Preheat oven to 375°
- 1 lb chicken breast – cubed
- 2 TBSP olive oil
- 1 small can diced green chilis (half)
- 1 tsp chili powder
- 1/2 tsp cumin
- salt & pepper to taste
Warm oil in skillet over medium heat. Add chicken, chilis, and spices.
Stir and toss until chicken is golden brown all over juices run clear.
- 1 can cream of [chicken or mushroom] soup
- 1 cup sour cream
- 1 small can diced green chilis (remaining half)
- 1 – 2 tsp chili powder
- 1 tsp cumin
- 1 tsp parsley
Meanwhile, in a bowl mix all ingredients.
When chicken is done add half of this mixture into the chicken.
Stir until warm throughout.
Remove from heat.
- 12 – 18 flour tortillas (depends on how full you fill em and how large your tortillas are)
- 2 cups shredded colby-jack cheese
Spoon a line of chicken mixture & a hefty pinch of cheese into the middle of a tortilla.
Wrap it up.
Place onto a greased 9×13 pan. Repeat process, placing the enchiladas right next to each other.
Cover the enchiladas with the remaining cream sauce. Sprinkle with cheese.
*If you like heat you can add sliced jalapenos before baking.
*Additional green chilis or sliced black olives are yummy extras too.
Bake for 20 minutes or until cheese on top is melty.
Let cool just a bit before plating.
Serve with pico-de-gallo, guacamole, or your favorite salsa!