Chicken Enchiladas

These are very easy to make and taste absolutely great. I found the recipe over on Deep South Dish, a site definitely worth visiting. I did make some minor changes to amount of sauce because I'm a big fan of sour cream sauces.


We had the enchiladas with chorizo refried beans and some sweet corn leftover from the summer's farmer's market. On a cold day, the sweet corn brings back memories of a warmer time, that's for sure.

Prep time: 15 minutes
Cook time: 35 minutes
Makes: 4 servings
Printable Recipe

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1/4 t salt
• 1 T olive oil
• 1/2 T butter
• 1/2 small onion, chopped
• 1 cup sour cream
• 1 can cream of chicken soup
• 2 T jalapeños, chopped
• 1 t chili powder
• 8 flour tortillas
• 1 cup shredded Pepper Jack cheese

1. Preheat oven to 375.

2. Remove any fatty areas from the chicken. Bring water to a boil in a medium saucepan and add salt. Add chicken and return to a boil. Boil for 2-3 minutes, remove, drain, and set aside to cool. Do not overcook the chicken as you want it to be very tender.

3. Heat oil and butter in a large skillet over medium heat. Add the onion and sauté until tender.

4. Combine the soup and sour cream in a bowl, mixing well.

5. Add the jalapeños and chili powder to the onions and cook 1 minute. Remove from heat and add 3 T of the soup and sour cream mixture, blending well.

6. Cut the now-cooled chicken into thin strips and gently fold into the pan. Divide the mixture into 8 equal portions.

7. Spray a large glass baking dish with non-stick spray.

8. Prepare tortillas by spooning mixture along edges and rolling up. Place into baking dish, seam side down.

9. Spoon the remaining soup mixture over the tortillas and spread evenly with a spatula.

10. Cover with foil and bake for 20-25 minutes. Remove and uncover and sprinkle with the cheese and return to oven for 5 minutes to melt the cheese.