Chicken Enchiladas

I have a few recipes for chicken enchiladas, here are our three favorites. The first one is the one we use the most.

Chicken Enchilada (Recipe #1)

4 or 5 chicken breasts, cooked, and cubed
3 cans Cream of Chicken soup
1 container of Sour Cream
1 can Mild Green Chilies
1 onion, chopped
Salt and pepper to taste
16-20 Flour Tortillas
2 cups shredded cheese
1 or 2 more cans cream of chicken soup

Combine the first six ingredients. Spread in each flour tortilla, along with some shredded cheese. Place seam side down in greased 9x13 pan. Top with more cream of chicken soup and sprinkle with extra cheese, if desired.

Bake at 350 for 30-40 min.

This will make a large batch, so I freeze what I don't need to use at a later time. To use frozen enchiladas: defrost, then bake at 350 for about 45-50 minutes.


Chicken Enchiladas (Recipe #2)

1 1/2 lbs. diced and cooked chicken breasts
1 can cream of chicken soup
12. oz. sour cream
1 C. grated Cheese
1 sm. can of diced chilies
1 pakg. burrito-size flour tortillas

Mix cream of chicken soup, sour cream and cheese in a bowl. Put 1/4 of the micture in seperate bowl and set aside. Add chicken and chilies to larger micer and stir. Fill tortillas with chicken mix, roll like a burrito and line up in casserole dish. When all burritos are rolled, spread 1/4 mixture (without chilies or chicken) over the tops. Grate cheese over mixture. Cook at 350 degrees for 20 minutes or until cheese bubbles!


Chicken Enchiladas (Recipe #3)

2 Tbsp butter
¼ cup flour
2 ½ cup chicken broth
1 tsp. Dried coriander
1 can (4 oz) chopped green chilies, divided
2 cups cubed cooked chicken
1 cup shredded Monterey jack cheese
8 flour tortillas
1 cup shredded cheddar cheese

Melt butter in large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. In a large bowl, combine the chicken, Monterey jack cheese and remaining chilies.

Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13x9 pan. Pour sauce over enchiladas. Sprinkle with cheddar cheese. Bake, uncovered, at 375 degrees for 15-18 minutes or until heated through and cheese is melted.

***I find enchilada recipes make great freezer meals. Just make sure to completely defrost and then bake as usual (or maybe just a tad longer).