One Review
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samsmom on 5.25.2010
These were SO good! Super easy and tasted awesome!! These have become a regular and everyone I’ve shared the recipe with loves them! Thanks, Janelle!
Janelle’s Famous Chicken Enchiladas
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Description
All of my friends rave over these enchiladas and have been begging for me to create a recipe … so here it is! Super easy and full of flavor! Enjoy!
Ingredients
- 1-½ pound Boneless, Skinless Chicken Breasts
- 26 ounces, weight Cream Of Chicken Soup
- 7 ounces, fluid Chicken Broth
- 4 ounces, weight Chopped Green Chilies
- ¼ cups Salsa Verde, Plus More For Topping
- 1-½ Tablespoon Chili Powder (more Or Less Depending On How Spicy You Like It)
- 1-½ teaspoon Cumin
- 1 teaspoon Paprika
- ½ teaspoons Garlic Powder
- ½ teaspoons Cayenne Pepper (Optional)
- ¾ cups Sour Cream
- 2 cups Shredded Cheese (use Any Kind You Like)
- 10 whole Flour Tortillas
Preparation
Place chicken breasts in a slow cooker. Top with:
cream of chicken
chicken broth
green chilies
1/4 cup salsa verde
chili powder
cumin
paprika
garlic powder
cayenne pepper (optional)
Cook on high for 3-4 hours, until chicken is cooked and tender.
Remove chicken and shred. I use 2 forks and go to town.
Add sour cream and 1/2 cup of cheese to the sauce.
Spray a 9×13 dish and put a thin layer of the sauce mixture.
Spoon chicken and sauce into the tortillas and roll. (Make sure to leave enough sauce for the top.) Place seam side down in the dish.
Top with more salsa verde (if you don’t like it spicy, skip this step). Top with remaining sauce and cheese. (If you run out of sauce, just mix some sour cream and cream of chicken with some spices.) Cover with foil.
Place in the oven at 375 degrees for 20 minutes, remove foil and continue to cook for 10 minutes or until bubbly.
I usually plate up some shredded lettuce, sour cream, and green onions for toppings. I serve this with Spanish Rice. I got the rice recipe from Pioneer Woman. It is the first part of Pastor Ryan’s Mexican Lasagna.
Yummy!
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9 Comments
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yertle on 7.19.2010
I made this on Saturday for a dual birthday celebration, and everyone raved about them. They were absolutely easy to make, and wonderfully delicious. The chicken comes apart so easily after cooking, the only real effort was rolling the tortillas, which did not take long at all.
Thanks so much!
pdxmichelle on 4.21.2010
This was really good. I love how moist the chicken is. I followed the directions, but could not get 10 to fit in the dish, only able to do 8, but very happy with results. Thanks and I’ll be making this again and again.
yourbilletdoux on 4.3.2010
Amazing! I added the Cayenne Pepper and this dish was wonderfully spicy. It was so quick and easy to make and I can’t wait to have leftovers of it tomorrow!
greenmegsandhamm on 3.6.2010
I am eating these right now.
I was looking for something new to do with the roast chicken I had already shredded up. This was perfect.
Since it was already cooked and shredded I just heated all the ingredients on the stove and rolled them up onto my jelly pan. I added a can of diced jalapenos, because we like the spicy food. I also didn’t add extra sauce to the top of the enchiladas, just a lot of the green salsa and a lot of cheese. When I asked my husband what he thought, he said I spoil him. So I guess that means, he liked it! It was really yummy, very moist and creamy! I’ll definitely be making these again!
pacifickitchen on 2.24.2010
So easy to make and fast to prepare! My family loved it and there were plenty for left-overs. My kind of meal!