Easy Chicken Enchiladas
This chicken enchilada recipe is sooo easy. At home, I refer to it as “blonde enchiladas,” because the enchilada sauce is light-colored compared to the red enchilada sauce we use in another recipe. I served the last batch with 3 Ingredient Guacamole, tortilla chips, and Honey Bush Beans. Some people prefer pinto beans over canned baked beans. I sure do! I love them cooked in the crock pot with fat back, but my kids don’t like them, so Bush Beans it is.
Ingredients for Easy Chicken Enchiladas
- three cooked, shredded chicken breasts
- 8-10 flour tortillas
- 2 cups colby & monterey jack cheese, or cheddar
- 10 oz can cream of chicken soup
- 1/2 cup sour cream
- 2 oz can of green chillies, if desired
- 9 x 13 baking dish
Cook the chicken breasts in the crock pot for 4 hours on high, or 8 hours on low. They will make their own juice. You don’t have to add anything. I usually cook a whole pack of breasts, and put the extra aside for another meal. Put the left over chicken breasts in a gallon bag WITH the juice. When you use them the next day you don’t want them to be dried out. Reynold’s Crock Pot Liners are a good idea too. Lift the liner out and your crock pot is just as clean as it was before you began cooking.
Preheat the oven to 350 degrees. Mix the sour cream and cream of chicken soup together. If you like green chillies, add a 2 oz can to this mixture. I like green chillies but my stomach doesn’t, so I don’t eat them-ever.
Get out your 9 x 13 baking dish. Fill the open flour tortillas one at a time with shredded chicken, 2 tablespoons of the sour cream/soup mixture, and a pinch or two of cheese. Roll each one up as you go, with the seams of the tortillas facing downward. I usually make 9 or 10 chicken enchiladas, depending on how much I choose to stuff each one.
When you’re finished, the dish should look nice and neat, with tortilla seams underneath.
Spoon the remaining soup/sour cream mixture on top of the enchiladas. Cover everything well. You don’t want any dry edges.
Top with remaining cheese. Cook in the oven until bubbly, about 20 minutes.
You’re done with your Easy Chicken Enchiladas! Wasn’t that easy? Feel free to garnish with green onions, black olives, and extra sour cream!
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