Chicken Enchiladas


10 flour tortillas

4 chicken breasts, cooked, & cubed

1-1/2 c. homemade cream of chicken soup or 1 can store-bought soup

1 t. sea salt, 1/4 t. ea. pepper, paprika, & chili powder (use more or less to your preference)

1 c. homemade chicken broth or 1 can of chicken broth (store-bought)

1 small can chopped mild green chilies (optional)

1 pt. unsweetened plain yogurt or sour cream

1 8 oz. each of Sharp cheddar cheese and Jack cheese.

Mix all of the ingredients except the tortillas. Set 3/4 c. of cheese aside to put on top of the enchiladas. Place a tablespoon of mixture in a greased 9 x 13 pan and add water just to coat the bottom of the pan. Place 3 T. of mixture on each tortilla. Roll and place with the seam down. Cover the rolled tortillas with any remaining meat sauce. Sprinkle the top with more cheese. Cover with foil and bake at 350 degrees for 40 minutes. Remove foil and cook for 10 more minutes.

This recipe can be frozen. Wrap with foil and place in a gallon freezer bag. When ready to fix, let thaw overnight, and follow the directions.

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