Ingredients
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1
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1
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1
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2
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2
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1
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1
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1
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12 - 15
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Directions
Favorite Chicken Enchiladas, This is my mother’s recipe and was one of our family favorites growing up It is now one of my family’s favorites I frequently serve these enchiladas for company and social events and they are always a huge hit They are mild flavored enchiladas in a white sauce I serve them with sour cream and green or red chili sauce for anyone that wants a spicier flavor I frequently substitute 4-5 chicken breasts instead of a whole chicken – they cook faster and are easier to work with (you need to yield 4-5 cups shredded chicken) To save time, cook the chicken ahead of time and refrigerate it so that it’s cooled and ready to go when you put the casserole together , Since there are only 4 of us, I made this as posted and treated my neighbors to these too I made these as posted, though I omitted the black olives Served with salsa, and sour cream, and everyone, including the neighbors enjoyed a nice dinner Made for Pick-A- Chef 2012
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Steps
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1
Done
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Boil Whole Chicken in a Large Pot of Water Until Cooked Through (approx. 30 Minutes). Remove from Pot, Cool and Shred Into Small Bite-Size Pieces. I Frequently Substitute Boneless Skinless Chicken Breasts (they Cook Faster and Are Easier to Work With-Boil Chicken Breast For Approx 20 Mins) - You'll Need About 4-5 Breasts (you Want to Yield About 4-5 Cups). |
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2
Done
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in a Medium Bowl, Mix Cream of Chicken Soup, Cream of Mushroom Soup, Diced Green Chilies (do not Drain), Mushrooms (drained), Olives (drained), and Dried Onions. |
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3
Done
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in a 9x13 Pan Sprayed With No-Stick Spray, Layer as Follows:. |
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4
Done
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Layer 1: Layer the Bottom of the Pan With a Single Layer of Tortillas. Tip: I Fold and Tear the Tortillas in 1/2 So That They Fit in the Pan Better. I Also Dip the Tortillas Into My Soup Mixture and Coat Them With Sauce, Skimming Off the Excess With My Fingers. a Thin Layer of Sauce on Both Sides of Your Tortillas Will Keep Them Soft While Baking So That They Do not Dry Out and Become Hard and Chewy. |
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5
Done
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Layer 2: Spoon 1/2 of the Soup Mixture Over the Tortillas and Spread to Cover. |
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6
Done
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Layer 3: 1/2 of the Shredded Chicken Pieces. |
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7
Done
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Layer 4: 1/2 of the Cheddar Cheese. |
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8
Done
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Repeat Layers 1-4 Above (still Coat Your Second Layer of Tortillas With the Soup Mixture). |
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9
Done
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Cover and Bake in a 350 Degree Oven 35-45 Minutes, Until Hot and Bubbly and Cheese Is Melted. |
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10
Done
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Serve With Sour Cream and Green or Red Chili Sauce, If Desired. |
