Gooey, sharp cheddar and Monterey jack cheese, seasoned shredded chicken, sour cream, and tortillas, covered in a rich cream sauce and baked until your house smells like your favorite Mexican restaurant. THIS IS the chicken enchilada recipe you’ve been looking for.
Creamy and delicious! This easy chicken enchilada recipe is simple and sure to please everyone. Here’s what you’ll need and how to make them:
What you'll need:
1 lb pack of chicken breast, boiled and shredded
1 can seasoned refried beans
3 cups shredded cheese, a mixture of sharp cheddar, and Monterey jack
1 small onion
1 bell pepper, green
2 cans Rotel
16-ounce sour cream
8-ounce cream cheese
2 cans cream of chicken soup
1-2 tablespoons taco seasoning
Flour tortillas
How to:
Boil chicken, cool, and shred
In a skillet, cook down your onion and pepper until tender. Once done, add the chicken and 2 cans of Rotel. Allow to simmer and cool.
In a sauce-pot, bring sour cream, cream cheese, taco seasoning, and chicken soup to a boil. *You can add more/less of the seasoning, or omit altogether.
Next, layout your tortillas and start an assembly line. First, spread a spoonful of refried beans on each tortilla and sprinkle with cheese. Then add the chicken mixture, wrap and place in your baking dish. *We like to add a little sauce to the bottom of the pan first.
Once the pan is full, pour the remaining sauce over the folded tortillas and sprinkle with cheese. Be sure to allow enough room for the sauce to get between them.
Bake at 350 for 20-30 minutes, or until bubbly.
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