Chicken Enchiladas

MMMM…..MMMM Good!  Yep, that is what these Chicken Enchiladas are. I love them almost as much as this Chicken Taco Soup.

I make them very, very often! I was given the recipe by my MIL! XOXO to her! They may not be fancy, but they are a crowd P-L-E-A-S-E-R. Every time I have ever made these, people want more, more,  and more! This is my kids’ favorite meal that I make. They literally beg for it!

They are super yummy and super easy too! That’s 2 of my favorite things about this recipe. Oh and you can make a ton and freeze them for a quick dinner another day! Which makes it excellent for us busy moms. eh?!

So check it out…

Grocery List:

• 5 Chicken breasts
• 2 Cans of Red Enchilada Sauce (I use mild Old El Paso 1 big and 1 small)
• 2 Cans of Cream of Chicken Soup (I use Campbell’s Soup)
• Authentic Flour tortillas you can use corn as well (I use the normal size (El Milagro) not the big)
• Shredded Cheese (either Colby or Cheddar)

First put chicken in the crock pot all day on low or 4-5 hours on high. When you are ready to prepare the meal put the enchilada sauce, Cream of Chicken soup and about 1-2 cups of the broth from the crockpot Heat it until it is nice and smooth. Shred the chicken and preheat the oven to 350.

Set up your enchilada making station. Sauce with a ladle. Chicken shredded. Some of the shredded cheese in a bowl or the bag of cheese will get messy from the sauce.

Cover the tray with Enchilada sauce…

Heat the Tortillas on the stove flipping often. I usually heat all of them ahead of time and put them on a plate next to my tray.

Place as many tortillas as you can on the tray in the sauce without overlapping. This gets a bit harder as you fill the tray up. Add sauce to the tray as you go, this cuts down on sticking and you want the enchiladas pretty saturated.

Either flip the tortillas once or add a spoonful of sauce to the top of the tortillas. Then add chicken, a little shredded cheese and a bit more sauce to the top of the mixture.

Roll them up making sure the fold is on the bottom and the chicken isn’t falling out on the tray. Sprinkle more cheese on top layer and more sauce if you see some tortilla that needs a bit more.

I usually make 16 but you can easily make 20 or so if you ration your sauce and chicken. Or better yet double it and pack your freezer up.

Put your chicken enchiladas in the oven for about 15 minutes, best served while hot. I usually make homemade tortilla chips to go with them, post coming soon on how to make those too. Enjoy!