Chicken Enchiladas. Roll even amounts of the mixture in the tortillas. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Prepare your enchilada sauce.; In large sauté pan, heat oil over medium-high heat.

Corn tortillas are filled with shredded chicken and baked in a creamy green tomatillo sauce. Pile chicken mixture into warm corn tortillas and roll. Line flameproof casserole or baking dish with enchiladas, seam side down. You can cook Chicken Enchiladas using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chicken Enchiladas

Prepare 4 of flour tortillas (12inch).
It's 1 cup of shredded cheese.
It's of Sauce.
Prepare 1 can of cream of chicken (10.5oz).
Prepare 1 can of chopped green chiles (4oz).
It's 4 oz of sour cream.
You need of Filling.
Prepare 1 small of onion, chopped.
You need 1 of chicken breast.

Pour hot tomato sauce over the chicken enchiladas and top with cheese. These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food. If you have leftover roast chicken, use that here. Alternatively, you can buy a rotisserie chicken if you don't feel like cooking your own.

Chicken Enchiladas instructions

Preheat oven to 350°F. Chop chicken into 1 inch cubes and fry in a pan until no longer pink..
Mix sour cream, chiles, and cream of chicken in a sauce pan. Stir on medium heat until heated all the way through..
Shred the cooked chicken. Chop up the onion into fine pieces..
Disperse onion and chicken, along with about 3/4 cup of cheese, on all 4 tortillas. Roll them up and place them flap down in a square cake pan..
Spread sauce evenly over the top. Sprinkle remaining shredded cheese. Cook for 10-20 minutes, until cheese is melted and sauce is bubbling slightly..

Also, don't use corn tortillas, as these have a tendency to break and be hard to roll. Whatever you do, though, don't forget the fresh. Use tongs to toss the mixture and coat the chicken and cheese with the sauce. In this Chicken Enchiladas recipe, I used shredded chicken breast, but here's a few more ideas. Vegetarian enchiladas are great with refried beans or zucchini and cheese, then topped with sauce and more cheese.