Excellent Chicken Enchiladas

Written by Doris Donnerman (last updated July 12, 2021)

The next time that you have a Mexican night at your house, why not have it be something other than the same old tacos and rice? Here is a simple recipe that anyone can use to make their next foray into Mexican cuisine a sizzling success.

Ingredients and materials needed:

  • 3 to 4 large chicken breasts
  • 2 10 ounce cans of cream of chicken soup
  • 1 4 ounce can diced chilies
  • 1 3 ounce can olives
  • 1 pint sour cream
  • 2 cups grated mozzarella cheese
  • 2 cups grated cheddar cheese
  • 1 dozen tortillas (medium)
  • 9 x 13 baking pan
  • Large skillet
  • Cutting board
  • Sharp knife
  • Measuring cup
  • Large mixing bowl
  • Non-stick cooking spray

The first order of business is going to be to cook the chicken. Take the three or four chicken breasts, and before cooking them, dice them up into as small of pieces as you can. This not only makes it quicker to cook, but it also makes it easier to eat later on. Once the chicken has been cut into the small pieces, place them into the large skillet, and cook the chicken, making sure to stir the meat frequently in order to avoid burning and sticking. After the chicken has been thoroughly cooked, remove the meat from the heat.

Set your oven's temperature to 350 degrees, and turn on. While the oven is pre-heating, in your large mixing bowl you are going to mix the soup, chilies, olives, sour cream and mozzarella. After this is mixed to your satisfaction, take four cups worth of the mixture, and combine it with the chicken.

In the baking pad (either glass or metal) take your non-stick cooking spray and coat the bottom. This ensures that the enchiladas do not stick to bottom of the pan after the cooking is completed. Once this is done, pour some of the sauce into the bottom of the pan in a very thin layer. Now, fill the tortillas to your taste (some people prefer thicker enchiladas than others), and place into the bottom of the pan.

Once you have filled the bottom of the pan with enchiladas in a single even layer, pour the remaining mixture on top and sprinkle with cheddar cheese. Place the pan into the oven, and let cook for 40 minutes. Then remove and serve.

Author Bio

Doris Donnerman

Doris is a jack of all trades, writing on a variety of topics. Her articles have helped enlighten and entertain thousands over the years. ...

MORE FROM DORIS

Sure-Fire Ways to Get on Top of Your Clutter

Clutter seems to be everywhere. What is it that about our stuff that it seems to be able to get so out of control when ...

Discover More

Clumber Spaniel

The Clumber Spaniel is the easiest to train of the Spaniel family. He has an excellent nose and is ideal for leisurely ...

Discover More

Time Tracking

Time tracking can be a great tool for quite a few people. If you do your own freelance work, charge people by the hour, ...

Discover More
More Cooking Tips

Chile Rellenos

Whether it is used as a snack, side dish, or main entree, chile rellenos are always popular. While it can be a little ...

Discover More

Beef Enchiladas

If you and your family enjoy having Mexican food, then you really can't go wrong with beef enchiladas. There is a trick ...

Discover More

Easy Salsa

Salsa is always a crowd pleaser and homemade salsa is even better. Here are a few recipes for you to try out and then ...

Discover More
Comments

If you would like to add an image to your comment (not an avatar, but an image to help in making the point of your comment), include the characters [{fig}] (all 7 characters, in the sequence shown) in your comment text. You’ll be prompted to upload your image when you submit the comment. Maximum image size is 6Mpixels. Images larger than 600px wide or 1000px tall will be reduced. Up to three images may be included in a comment. All images are subject to review. Commenting privileges may be curtailed if inappropriate images are posted.

What is nine minus 1?

There are currently no comments for this tip. (Be the first to leave your comment—just use the simple form above!)