Monday, October 11, 2010

Chicken Enchiladas

Quick. Easy. Absolutely delectable. This is pretty much my go-to meal for everything. Love it.

I don't really use a recipe, so this is going to be sort of vague. I promise they will be good pretty much no matter what you do.

6 chicken breasts (roughly)
1 tub sour cream (8 oz)
1 can cream of chicken/mushroom soup
1 can enchilada sauce
shredded cheese

Boil the chicken until it's cooked through. Shred chicken in a bowl and mix with sour cream and cream of mushroom soup. Fill tortillas with about 1/3 cup of chicken mixture until all the mixture is used up. Roll tortillas and put in a baking dish. Pour enchilada sauce over the top so it's all covered. (Parts that are left uncovered will go crunchy when you bake them.) Sprinkle shredded cheese over the top. I'm sort of a cheese-oholic so I use a lot, but do however much you want. Bake uncovered at 375 for about 45 minutes or until cheese is all melted and the enchiladas are heated through.

See. Told you it was easy. 

For a lighter version mix shredded chicken with a jar of salsa instead of soup and sour cream.


  1. So I totally made these last night and thought of you, Elise.
    David and I may or may not have eaten the whole pan.... :)

  2. Yesss!! I love that you made them. Aren't they SO good?


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