This is the definitive recipe for chicken enchiladas, in my opinion.
Ingredients
- 2-3 Chicken Breasts (enough to make 2-3+ cups shredded chicken)
- 1 Can Cream of Chicken Soup
- Chicken Broth (optional - water works too)
- 1 cup Picante Sauce (Pace or other, thicker brand)
- Small can of enchilada sauce
- 3+ Cups shredded cheese
- Package of tortillas - I use corn, which comes in a pack of about 15
1. Cook the chicken however you like. I have made this recipe with chicken that came off of the grill and also with chicken that I just boiled. The important thing is that it be cooked thoroughly. Let it cool a bit before the next step
2. Shred the chicken. I just put the pieces in a blender and let-'er rip.
3. Prepare the Cream of Chicken Soup. Use a larger pot as you will be mixing the other ingredients into the soup mixture as you go. Instead of a can of water, I use a can of Chicken Broth here.
4. Into the chicken broth, add 1 cup of Picante Sauce and half of the cheese, stir
5. Into this mixture, add in the shredded chicken. I try to add in as much as I can until the mixture is thick enough to spoon up easily. Let the mixture cool.
6. Fill each tortilla with about 2 spoons of the chicken mixture and roll.
Place into a pan. Top with enchilada sauce and remaining cheese.
Place into a pan. Top with enchilada sauce and remaining cheese.
Finally, place into a 350 degree oven for about 30 minutes (until the cheese is melted and everything is bubbling.
Let your enchiladas cool for about 20 minutes before serving.
