• 6servings
  • 60minutes
  • 626calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 lb boneless chicken breast

  2. 15 flour tortillas

  3. 1 (8 ounce) can cream of chicken soup

  4. 8 ounces sour cream

  5. 1/2 cup milk

  6. 2 cups monterey jack cheese (grated)

  7. 1 tablespoon olive oil

  8. 1 tablespoon garlic salt

  9. 1 tablespoon black pepper

Instructions Jump to Ingredients ↑

  1. poach chicken by boiling in water on stove-top.

  2. when chicken is cool, shredd it with fork and knife or your hands and remove any fatty or veiny bits.

  3. in bowl, toss chicken, olive oil, garlic salt and pepper -- set aside.

  4. Sauce:.

  5. in med sauce pan, heat soup, milk and sour cream whisk until smooth and just heated through, remove from heat.

  6. add 3/4 c of the sour cream sauce to chicken bowl and mix -- this is your filling.

  7. spray large pyrex or foil pan w/ Pam (i usually use 15x11).

  8. spoon and spread just enough sauce to thinly cover bottom of dish.

  9. Roll Enchiladas:.

  10. microwave 4 tortillas at a time between damp paper towels about 20 sec to soften.

  11. roll your enchiladas by placing 2-3 tbs of chiken filling in each tortilla and roll it up.

  12. spoon sauce over the rolled echiladas and top with the cheese.

  13. bake at 350 for 20-30 minutes, until cheese is bubbly an melted.

  14. garnish with sour cream and jalapenos if you like.

  15. I serve this with refried beans, Rice a Roni Mexican style rice and salsa.

  16. Enjoy!


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