Chicken Enchiladas

Chicken Enchiladas

By Tecia Brinkerhoff


2-4 Cooked Boneless skinless chicken breasts (cubed)
1 pkg. Flour tortillas
2 cans cream of chicken soup
1-pint sour cream
2 cups Monterey jack cheese or cheddar cheese
1 Cup mozzarella cheese
2 green onions
1 sm. can mild green chilies
1 small can of sliced black olives (optional)
Tabasco (to taste)

Mix cooled cubed chicken with all but 1/3 of the shredded cheese, chopped green onions, chilies, and black olives. Put desired amount in tortillas and roll then put into a 9x13 pan.

Sauce: warm on the stove, cream of chicken soup, sour cream, and some of the water from boiling the chicken (chicken stock). I also add a few shakes of Tabasco sauce to taste. Pour warmed mixture over stuffed tortillas, then sprinkle remaining cheese on top. Put tin foil loosely on top & take off last 5 min. of baking. Bake @ 350° for 30 min.


Chicken Enchiladas

By Stephanie Reece

2-4 boneless chicken breast, boiled shredded
20'ish corn tortillas
red enchilada sauce (recipe follows)
4 C shredded Mexican blend cheese

Red Sauce **NOTE: This goes fast so gather all ingredients and have them ready when you start, you don't want to burn this sauce!**
1 pkg New Mexico chili powder
1 pkg California chili powder
1/4 c oil (or enough to lightly coat bottom of pot)
2 tbsp flour
12 oz can of tomato sauce
4 c water
garlic salt, oregano to taste

-Heat oil on med heat. When oil is hot, add flour until combined. After flour is combined with oil add the chili powder (s) and stir together. Quickly add tomato sauce and water. Mixture will be lumpy. Cook for approx. 30min. Let cool.

*Shred chicken and set aside in bowl. Set cheese aside in another bowl and sauce in another. You basically want to set up an assembly line so it goes smoothly. Heat corn tortillas in microwave or on stove top so they do not break when they are rolled. Once tortiallas are heated (you want them pretty warm) dip them in red sauce to slightly coat them and start stuffing them with chicken and cheese; roll them up an place face-down in 9x13 pan. Pour red sauce on top and cover with remaining cheese. Bake covered at 350* for 30 min or until heated through. Remove foil and bake uncovered for another 10-15 min or until cheese is bubbly/brown. Serve with sour cream, chopped green onions and fresh tomatoes and salsa.