/ / Chicken Enchiladas

Chicken Enchiladas

These are the most delicious chicken enchiladas. Since they're so easy to make, this recipe makes for a quick homemade dinner option that everyone will love. #WomenLivingWell #mexican #easyrecipes #dinner

Janelle from Comfy in the Kitchen is back wtih us today with a wonderful recipe.  She writes:

I absolutely LOVE this recipe…now that I think about it, it was the recipe I made when I had my first “dinner party” 9 years ago. I also made this dish a couple weekends ago when we had our dear friends over for “Mexican Night” and a game of Balderdash! Let me tell you…the leftovers are every bit as tasty. I paired these enchiladas up with refried beans, homemade salsa and chips, and corn cake. Muy delicioso!!!!! Enjoy! ~Janelle

Making the sauce: cream of chicken soup, sour cream, chopped green chiles, cumin, green onions

These are the most delicious chicken enchiladas. Since they're so easy to make, this recipe makes for a quick homemade dinner option that everyone will love. #WomenLivingWell #mexican #easyrecipes #dinner

Boil chicken, let cool and cut into bit sized pieces

Place tortillas on dish and heat in microwave for 1 min to soften (some people like to dip these in hot oil one at a time, but this is easier and saves some calories

These are the most delicious chicken enchiladas. Since they're so easy to make, this recipe makes for a quick homemade dinner option that everyone will love. #WomenLivingWell #mexican #easyrecipes #dinner

place open side down in a 9×13

pour sauce over top

sprinkle with remaining cheese

These are the most delicious chicken enchiladas. Since they're so easy to make, this recipe makes for a quick homemade dinner option that everyone will love. #WomenLivingWell #mexican #easyrecipes #dinner

Serve! This seriously is so good!

Chicken Enchiladas
4 Chicken Breasts
2 cans of cream of chicken soup
1 small can chopped green chiles
1 cup sour cream
1/2 cup chopped green onions
1 tsp cumin
1 package flour tortillas
1/2 lb cheddar cheese
1/4 lb monterey jack cheese
Boil chicken breast in water until cooked through, cool and dice. Combine next 5 ingredients, heat and set aside. Place tortillas on plate and microwave 1 min to soften. Fill middle of each tortilla with chicken and cheeses. Fold short ends in and roll up. Place open side down in a 9×13 pan. Pour heated mixture over all of tortillas and use rest of cheese to sprinkle on top. Bake at 350 for 30 mins then turn broiler on and broil until lightly browned (appx 5 mins). MMmmmm….
OH Janelle – this looks SO good! Thank you for sharing it with us!
Walk with the King,

If you are in need of some fresh new recipes – then visiting Janelle’s blog at Comfy In the Kitchen is a must! She also has a Feasting In Fellowship Friday Link-Up Party happening right now – join the fun!!

18 Comments

  1. This looks delicious! I have been trying to figure out a great recipe for chicken, thank you for sharing this!

  2. I really have a love/hate relationship with these Comfy in the Kitchen posts. Such wonderful recipes, but I’m trying so hard to eat lowfat! Yikes! But I’ll probably try these. 🙂

    1. Lol!!! Kate – everything in moderation. 🙂 One of these won’t do you in – but 3 will. So go for 1 1/2 😉 And a walk after dinner – and all is well. I know it’s hard though to stop when something is good.

      Janelle has a section on her blog you might prefer titled “Comfy In My Jeans” – here’s the link:

      http://comfyinthekitchen.com/category/comfy-in-my-jeans/

      Hope that helps! Oh and Clare – my real life friend – at http://www.peak313.com has GREAT healthy recipes and work out plans! Checkem’ out!
      Courtney

    2. If you want a more health route, the recipe works just as good by reduce some serving sizes. This is what I tried and it came out yummylicious!!
      2 Chicken Breasts
      1/2 can of cream of chicken soup
      1/2 small can chopped green chiles
      1/4 cup sour cream
      1/2 cup chopped green onions
      1 tsp cumin
      4 flour tortillas
      1/2 cup of cheddar cheese
      1/2 cup monterey jack cheese

  3. They lool good, but any recipe that uses “Cream of Anything” soup is not Mexican! My hubby is from Mexico and real enchiladas are delicious and do not include soup. Not trying to be rude as I adore you and your blog and love the recipe ideas. It’s just one of my quirky pet peeves:)

  4. OH wow! That sounds amazing!!! I am going to make that for a little celebration we are having in February for Valentine’s Day! Yummmmm! Pinning this one!

  5. Hi Ladies, Yes- Julie, this is a very Americanized dish, but very delicious! My heart’s desire is to show how easy it can be to make quick, simple, and tasty meals for your family…(I completely know what you are talking about and am giving you a high five because there are so many Italian dishes that have also been “Americanized”-esp pizza! But, they are still tasty-just not authentic) Jen- you certainly may make these with corn tortillas…I do now since I have a gluten allergy! You are correct when you say the origination of “enchiladas” were corn tortillas – however, many stores do not sell corn tortillas in my area (esp Marcs) I am taking an educated guess at this, but most brands suggest corn tortillas to be refrigerated and the shelf life is shorter than flour tortillas. Thanks for your recipe! I will give it a whirl! Blessing and peace to all of you- enjoy your weekend. Love, Janelle

  6. These look great! You could even sneak in some chopped spinach and the family might not even know they were getting their veggies for the day. In South Africa, if you can’t get – or don’t want to make – flour tortillas, you cold try serving it all over rice. Seems like that would be delicious too. Thanks for the recipe.

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