Zutaten für Favorite Chicken Enchiladas
- 4-5 boneless, skinless chicken breasts (approximately 4-5 cups shredded) OR 1 (3-4 pound) whole chicken
- Cream Of Chicken Soup
- Cream Of Mushroom Soup
- Diced Green Chilies
- Sliced Mushrooms
- Black Olives
- Dried Onion Flakes
- 1 cup shredded cheddar cheese
- 12-15 corn tortillas (6-8 inch)
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Zubereitung von Favorite Chicken Enchiladas
- Preheat oven to 350°F (175°C).
- If using pre-cooked chicken, shred 4-5 cooked chicken breasts (approximately 4-5 cups shredded). If cooking a whole chicken, roast a 3-4 pound chicken until cooked through (about 1 hour 15 minutes), then shred.
- In a large bowl, combine shredded chicken with 1/2 cup of the enchilada sauce.
- Fill each tortilla with approximately 1/2 cup of the chicken mixture. Roll up tightly and place seam-down in a lightly greased 9x13 inch baking dish.
- Pour the remaining enchilada sauce evenly over the enchiladas.
- Sprinkle with 1 cup of shredded cheddar cheese.
- Bake for 25-30 minutes, or until heated through and cheese is melted and bubbly.
- Garnish with extra cheese and sour cream, and serve with your choice of green or red chili sauce on the side.
- Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
8g
Fat
70g
Carbs
5g
