- 1
Ingredients
- 4 Chicken Breasts
- 2 cans of cream of chicken soup
- 1 small can chopped green chiles
- 1 cup sour cream
- 1/2 cup chopped green onions
- 1 tsp cumin
- 1 package flour tortillas
- 1/2 lb cheddar cheese
- 1/4 lb monterey jack cheese
Preparation
Step 1
Place in a large pot on the stove over medium and stir/heat and set aside.
Boil chicken, let cool and cut into bit sized pieces.
Place tortillas on dish and heat in microwave for 1 min to soften (some people like to dip these in hot oil one at a time, but this is easier and saves some calories)
Place about a handful of chicken and cheese into the center of each tortilla
place open side down in a 9×13
pour sauce over top
sprinkle with remaining cheese
bake in a 350 degree oven for 30 mins, then broil the top for approximately 5 mins until lightly browned
Serve!
Boil chicken breast in water until cooked through, cool and dice. Combine next 5 ingredients, heat and set aside. Place tortillas on plate and microwave 1 min to soften. Fill middle of each tortilla with chicken and cheeses. Fold short ends in and roll up. Place open side down in a 9×13 pan. Pour heated mixture over all of tortillas and use rest of cheese to sprinkle on top. Bake at 350 for 30 mins then turn broiler on and broil until lightly browned (appx 5 mins). MMmmmm….
Wow! I've been making this version for 6 years now. So yummy. My mother in law gave me the recipe although she taught me to dip them in oil first. I think I like your way better. Another easy way to make this is to layer your enchiladas like a lasagna. Put 6 tortillas in the bottom, put half of the mix on top, another layer of tortillas and the rest of the mix. Top with cheese and bake like normal. I get in a hurry and make it this way.
If you layer it like lasagna, when and where do you add the cream of chicken sauce?
I make this all the time but alittle differnt. I put mozzarela cheese only and I put the mixture of everything on the bottom of the pan and then in the tortilla and then on top. So yummy! I am going to try your way next time
Hi Julie! That sounds great! The is the glorious thing about Mexican food…you can make it so many different ways and it still tastes great!
Ooooo…this sounds so good. I make my enchiladas like a casserole but this acutally looks easier. Are those flour tortillas? I usually use corn, didn't know you could use flour. MMMMMmmmm…will have to try them with whole wheat flour tort's. Thanks for sharing.
I've always loved cheese and onion enchiladas, but didn't know how to make them. now I do!! I'll just omit the chicken, and voila!!! I have my own Mexican restaurant!!
Adrienne, yep..I made these with whole wheat flour torts! Cindy, what a great short cut! I love it! Thanks for sharing and so glad you liked the recipe! Darlene…I love cheese and onion enchiladas too! MMM!
I have a similar recipe to this but I use heavy cream instead of 'cream of' soup. I mix a little salsa into my chicken mixture too!
I may sound like a dummy but do you add the water or milk to make the cream of soup portion? It seems kinda "thick" without some other liquid???
Thank you so much for this recipe!! I had this dish when I was visiting some friends in America and have wanted to make it since. They used a tinned sauce though, and that’s not available in England, so this is perfect! Thanks!!!
Julie- I have never frozen these- but they sure do make yummy left overs! If I were to freeze, I would not bake and I would freeze the topping separately.
Jenn- Because of the cumin or any other spices you may want to add is why I do not recommend this for nursing mothers. It will make one gassy baby, lol.
Hi Janelle, I was just wondering if you would cook this first and then take it to someone? or would you set it all up and then have the person stick it in the oven when they are ready to eat it? I would like to make this to take to some friends. Thank you!
You can do either! I typically take over a warm meal…but if your schedule is better to drop something off in the morning- than that is a great idea! Just post it note the directions onto the foil!
That said, I make a version of this (it’s NOT enchiladas with that cream of chicken soup) with corn tortillas that we call chicken chili cheese and has been a hit in our family for generations…but it’s a casserole, not anything akin to real Mexican enchiladas (which I also make several versions of).
Thank you Kelli. Do you have a recipe blog? If so, please add it to your comment…
You may use corn or flour tortillas for this recipe- I am currently using corn tortillas {because of my gluten intolerance}. I have used flour tortillas for this recipe and I have gotten zero complaints- they were EXCELLENT! Esp if you broil for the last 2 mins. YUMMM!!!!!!! If it makes ya feel better call em “wet burritos”! Love to you, Janelle
Did this recipe make enough for 4 adults, or how many servings would you say? We have a family of 10, so I am wondering whether to double or triple it.
They were even better than I imagined. I only ended up using 1 can of cream of chicken soup because I forgot to get it at the store and 1 can was all we had, but there was plenty of sauce. I also used both cans of the green chiles (which turned out to be whole by the way, so I had to dice them myself). I did not try the freezer thing though, I was worried about them being soggy and I think they will be much better if I make them fresh. Also, I used this recipe for my chicken and it was so moist and delicious!
Hi Nelle! This is the second time I’ve made this recipe in two weeks! It is awesome! You have such a blessing of hospitality! One of my New Year’s Resolutions is to make 1 new recipe each week! Thanks for opening up your kitchen to me through your blog! I love you!
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