Set oven to 350 degrees.
Spray a 9×13 baking dish with cooking spray.
Cover the chicken breasts with water in a large stock pot. Bring to a boil, and cook until done. Remove and shred with two forks or cube into bite-sized pieces.
Meanwhile, in a medium saucepot, combine the milk, cream of chicken soup, and spices (cumin, chili powder, black pepper). The spices in the step are really up to you. Season to taste! You might also add garlic powder, onion powder, etc. Sometimes I like to add diced, sauteed onions to this mix … sometimes I don’t, depending on my level of laziness!
Mix your sauce together and let it simmer for a bit. Once it’s had time to cook a bit, add in the diced/shredded chicken and remove from heat.
Heat oil in large skillet, over medium heat. One at a time, add a tortilla, cooking for just a few seconds per side. Once it’s nice and soft, remove from the oil (let excess oil drip off), and lay in a baking dish. Now, at this point, you can either line the baking dish with tortillas and make this a casserole, or make individual enchiladas. I like the casserole version—it’s easy! So, line your baking dish with softened tortillas until they cover the bottom in one layer (overlap them so no glass is showing).
Next, add half of the chicken mixture, and spread over the tortillas. Add a sprinkling of cheese, and repeat the layers until you are out of tortillas and chicken. Make sure you end with a layer of tortillas on top. Slather sour cream over the top of all of this, and top with a nice layer of shredded cheese. Pop this in the oven, uncovered, for about 40 minutes or until the cheese is nice and bubbly and starting to brown a bit.
Serve with Mexican rice, refried beans or sides of your choice.
Easy modification: skip the tortilla-oil step and warm them in the microwave. But I warn you, the flavor just isn’t the same!
2 Comments
Leave a Comment
You must be logged in to post a comment.
amandagibson1 on 3.8.2010
I made this last night and it was AWESOME! I am SO not a good cook – but this recipe was super easy to follow and even I didn’t mess it up. Or burn the house down. Or poison anyone. Go, me!
I used fat free sour cream, low fat shredded cheese and lower fat tortillas (no oil to keep the calories down) and it was still great! Even my teenager liked it – and when I say “low fat” he usually doesn’t like it – just on principle.
Anyway, great recipe! Thanks!
JBirren on 3.8.2010
This was great! Really yummy. The spices being kind of up to the cook was a nice touch (I added some garlic and cayenne, just a dash!).
I also did the oil-and-tortilla trick, and though I was apprehensive that it would make the dish too oily, everything cooked together quite nicely.
I also wouldn’t recommend the chunks-of-chicken style; we did half-and-half to see what would be better and the shredded chicken side had LOTS more flavor and was more like what one would find in enchiladas.
Some things I changed…
I doubled the cheese… 2 cups just wasn’t enough to really layer it up nicely and to our taste, but that’s just us… we love us some cheese.
I also used low-fat sour cream, and not 16 oz but probably just 4 (I basically just spread a thickish layer on the top layer of tortillas).
Thanks for the fabulous recipe!