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Gerry's Chicken Enchiladas
Gerry's Chicken Enchiladas
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
115 minutes
Flavorful chicken enchiladas with tomato, chili peppers, and creamy soup filling.
Ingredients:
  • 4 boneless, skinless chicken breast halves
  • 1 onion, chopped
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 (14.5 ounce) can stewed tomatoes
  • 12 small chile peppers, diced
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (14.5 ounce) can chicken broth
  • 1 bunch green onions, chopped
  • 0.5 pint heavy cream
  • 6 (6 inch) corn tortillas
  • 3 cups shredded Cheddar cheese
  • 1 (10 ounce) can enchilada sauce
Instructions:
  • Slice the chicken breasts into 1-inch strips, then coat them in your favorite marinade. Refrigerate for a minimum of 30 minutes to marinate.
  • Preheat the oven to 350°F (175°C) for the perfect baking temperature.
  • In a large skillet over medium heat, heat oil. Saute chicken and onions until chicken is evenly browned. Stir in diced tomatoes with green chilis, stewed tomatoes, chile peppers, soup, and broth. Bring to a boil. Cover, reduce heat, and simmer for 20-30 minutes until chicken is cooked through.
  • Take the chicken out of the skillet and shred it once it has cooled. Simmer and reduce the skillet mixture to about 2 1/4 cups. In a medium bowl, mix the shredded chicken with roughly 1/4 cup of the skillet mixture to make a paste. Add half of the chopped green onions and mix. Pour the remaining 2 cups of the skillet mixture into a 9x13 inch baking dish.
  • Heat the cream in a separate skillet over low heat, ensuring it doesn't boil. Soften and coat tortillas by dipping them into the warm cream. Spread approximately 1/3 cup of chicken mixture on each tortilla. Sprinkle half of the shredded cheese over the chicken mixture, then roll up the tortillas. Arrange the rolled tortillas in a baking dish with the seam side down and pour enchilada sauce on top. Top with the remaining shredded cheese and sprinkle the leftover chopped green onion over the cheese. Bake in a preheated oven, uncovered, for 25 minutes or until the cheese is melted and bubbling.

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