I love Tex-Mex foods – enchiladas, tamales, burritos, fajitas, etc. It’s all good. One of my favorite Tex-Mex foods to cook at home is chicken enchiladas. I’ve tried various recipes, made changes, combined recipes, etc. all in the search for a recipe that had just what I wanted. This recipe is what I’ve come up with to satisfy my chicken enchilada cravings. This recipe makes up a large amount of enchiladas… the leftovers are good too.
Servings: 8 (2 enchiladas per person)
Prep Time: 40 minutes
Cook Time: 30 minutes
Ingredients (* ingredients fresh from our garden)
2 chicken breasts, cooked and shredded
4-5 tomatoes*, diced or 1 can (14.5 oz) diced tomatoes
1 medium onion, chopped
2 jalapeños*, seeded and chopped or 1 can (7 oz) diced green chiles
1 tablespoon olive oil
1 container (16 oz) sour cream
1⁄2 teaspoon ground cumin
1 tablespoon fresh chopped cilantro* or 1⁄2 tablespoon dried cilantro
1 cup homemade cream of chicken soup or 1 can (10.5 oz) cream of chicken soup
16 fresh, small tortillas (I use flour tortillas from the bakery in a local grocery store)
2 cups shredded Colby and Monterey Jack cheese blend
1. Cook chicken. I prepared my chicken using this Perfect Chicken recipe from The Recipe Crayon Box. Adjust your seasonings as you would like your meat seasoned for a Tex-Mex meal.
2. In a medium saucepan, combine the sour cream, cream of chicken soup, cumin, and cilantro. Heat the mixture thoroughly, then reduce heat to low until ready to use. For the cream of chicken soup, I used this Homemade Cream of Chicken Soup recipe from Our Best Bites.
3. In a large pan, add olive oil and sauté onions. Then add the chicken, tomatoes, and jalapeños/green chiles. Heat thoroughly.
4. Fill each tortilla with roughly 2 tablespoons of the chicken mixture. Top with 1-11⁄2 tablespoons of shredded cheese.
5. Roll each tortilla and place it in a greased 9×13 glass baking dish. The baking dish should hold 16 small enchiladas.
6. Spread the sour cream sauce over the enchiladas and top with the remaining cheese.
7. Bake the enchiladas at 350°F for 25-30 minutes.