Excellent Chicken Enchiladas

by Doris Donnerman
(last updated August 21, 2015)

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. ...

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