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Mom's Chicken Enchiladas
From the kitchen of: Matt Mitchell

  • 1 whole cooked chicken, parted
  • 1 small red onion chopped
  • 2 4 oz cans green chilis (drained)
  • 6 large tortillas
  • 1 10.5 oz can of Cream of Chicken Soup
  • 2 limes
  • 1 cup Sour Cream
  • ¼ cup Milk
  • 6 cups Shredded cheese

9x13 Baking Dish
Makes 6 large servings (1000cal per serving)

Shred chicken, place in mixing bowl.
Add onion + chilis.
Squeeze limes over for taste.
Optional: mix in some shredded cheese.
Roll mixture into tortillas and lay side by side in baking dish.

Mix cream of chicken soup, milk, and sour cream.
Pour over the tortillas.

Top with cheese to taste.



Place a foil tent over the dish and bake at 350º for 25-30 minutes.
Remove foil and cook for 10 more minutes to brown/crisp cheese.