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Chicken Enchiladas

on August 18, 2009 · 12 Comments

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This is one of my favorite dishes.  I usually make it each time I do my Roasted Sticky Chicken recipe, and I will double the recipe and freeze one 8×8 pan.  I serve it with black beans and mexican rice packets from Knorrs (or whatever rice I have on hand!).

chicken enchiladas

Here is all you do…

Chicken Enchiladas

1 1/2 – 2 cups cooked chicken, cubed or shredded
4-5 medium tortillas (depends on how much you fill them)
1 can cream of chicken soup
8 oz sour cream
1 can diced green chiles
1 can enchilada sauce
1-2 cups shredded cheddar cheese

  1. Preheat oven to 350 degrees.
  2. Combine chicken, soup, sour cream and green chiles and mix to make filling.
  3. Spray an 8×8 pan.  Fill each tortilla with about 1/2 cup filling, and roll up and place seam side down.  Continue until mixture is used or you run out of room.  If you add a little more chicken, you might get 2-8×8’s out of this.
  4. Pour enchilada sauce over, and cover with cheese.
  5. Bake covered for 15 minutes, and 10 minutes uncovered.
  6. Garnish with things like… green onions, diced tomatoes, sour cream, hot sauce (my fav!), whatever you like!

Black Beans

1 can black beans
1-2 T salsa
1 T chili powder, cumin and/or coriander

Place all items in sauce pan and bring to simmer and cook until liquid is thick.

Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.

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Comments

  1. Lauren August 18, 2009 at 6:45 pm

    Kelly,

    Love this recipe! Do you cook it all before freezing? or do you put the enchiladas together and freeze before cooking?
    Thanks:)

    Reply
    • Kelly August 18, 2009 at 6:55 pm

      Lauren,
      I usually cook AFTER freezing. I have to cook it a lot longer though, usually about an hour or so total.

      Reply
  2. Lauren August 18, 2009 at 7:00 pm

    thanks so much!:)

    Reply
  3. Theresa October 28, 2009 at 11:07 am

    Finally made this recipe…I believe it’s going to be a family favorite. Absolutely delicious.

    Reply
  4. Lea January 26, 2010 at 7:11 pm

    The recipe looks delicious! Do you put it in the oven frozen? Do you find that the enchiladas are mushy when you cook after freezing?

    Wanting to make this for a friend who just had a baby… Thought it would be nice to take a dinner ready-to-eat and an extra dinner for her freezer!

    Reply
  5. Lisa Bradley January 15, 2012 at 9:42 pm

    This is a good recipe. I actually had some leftover pork roast in the freezer that I tried instead of the chicken. It was also very good!

    Reply
    • Kelly January 15, 2012 at 10:29 pm

      Love that idea! Glad you liked it. 🙂

      Reply
  6. Mysty January 28, 2012 at 5:58 pm

    This is the 3rd time I have made your chicken enchiladas – so easy and a great way to use up leftovers. I made your black beans with it tonight, and it was the perfect accompaniment! A tip for others, I had leftover enchilada filling, so I am going to make white chicken chili using the leftover rice, beans and filling. Add a few other ingredients and it should be a hit. I love that the crock pot will make it all come together in moments. Thanks for sharing your wonderful recipes, I have tried a bunch of them and they have all been a success!!

    Reply
    • Kelly January 28, 2012 at 6:43 pm

      SO glad you liked it! And what a GREAT idea for the leftovers. i love it. I will try that next time I make it. 🙂

      Reply

Trackbacks

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  3. What’s for Dinner | What to Make for Dinner — Faithful Provisions March 14, 2012 at 2:01 pm

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