How to make it

  • Preheat oven to 350º.
  • Lightly spray 9 x 13 baking dish with non-fat cooking spray.
  • Shred chicken or cut into small chunks and place in a medium bowl. Toss with cheddar cheese.
  • Divide chicken mixture evenly among tortillas and roll up. Place seam-side down in prepared pan (you could put a little salsa in each one if you like, or onions/peppers….).
  • In a small bowl, combine soup, chilies, and sour cream and blend well. Pour soup mixture over tortillas and sprinkle with extra cheese if desired.
  • Bake in preheated oven 25 to 30 minutes, until cheese is melted and enchiladas are heated through. Serve with salsa, sour cream, guacamole….
  • **Directions to poach chicken: Place chicken breasts in a large soup pot or Dutch oven and cover with water. Bring water to a boil over high heat; reduce to medium-high and cook 25 to 30 minutes, until chicken is tender and cooked through. Remove chicken from pot and cool slightly.
  • Prepare as indicated, but cover pan tightly with foil and freeze. Move from freezer to refrigerator the night before you plan on serving, then cook as directed.

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