Shredded Chicken Enchiladas

Great easy go-to recipe for chicken enchiladas.

Shredded Chicken Enchiladas

6 Servings - Serving Size: 2 Enchiladas

Shredded Chicken Enchiladas

Great easy go-to recipe for chicken enchiladas.

Ingredients:

  • 3-4 chicken breast boneless, skinless, cooked, shredded
  • 8 ounces sour cream
  • 1 can (10 ounce) cream of chicken soup
  • 1/2 cup milk
  • 1 can (10 ounce) green chile enchilada sauce
  • 1 can (4 ounce) green chilies diced
  • 1 small onion diced
  • 1 cup cheddar cheese shredded
  • 1 cup cheddar jack cheese shredded
  • 12 corn tortillas
  • 1/4 cup vegetable oil

Directions:

  1. Preheat oven to 375F.
  2. In a large mixing bowl, combine shredded chicken, sour cream, soup, milk, green chiles, onion, and cheddar cheese, set aside.
  3. In a frying pan heat vegetable oil at about medium-high heat until hot.
  4. Soften each corn tortilla in oil until slightly firm but still soft, about 5-7 seconds on each side.
  5. Cool on paper towels.
  6. Spoon filling into tortillas, roll them up and place them in an 9×13 inch baking pan seam side down.
  7. Add enchilada sauce to chicken filling.
  8. Spread any remaining filling mixture across the top of the enchiladas.
  9. Sprinkle with cheddar jack cheese.
  10. Bake uncovered for 30 minutes or until cheese appears melted.
http://www.thehungryhoarder.com/2012/01/16/shredded-chicken-enchiladas/

Recipe adapted from Food

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