Gerry's Chicken Enchiladas

Gerry's Chicken Enchiladas

412
GERRYG58 2

"This is my own recipe, and it's not the easiest dish I've ever made, but it's very good! Makes 6 awesome enchiladas!"

Ingredients

1 h 55 m servings 718 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 718 kcal
  • 36%
  • Fat:
  • 46.8 g
  • 72%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 40.2 g
  • 80%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 1408 mg
  • 56%

Based on a 2,000 calorie diet

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Directions

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  1. Cut chicken breasts into 1 inch strips. Place in a medium bowl with desired marinade, and marinate in the refrigerator for at least 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Heat oil in a large skillet over medium heat. Saute chicken and onions until chicken is evenly brown. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup and broth. Bring mixture to a boil. Reduce heat, cover skillet, and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear.
  4. Remove chicken from skillet, and shred when cool enough to handle. Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 cups. In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture (just enough to make a paste like mixture). Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish.
  5. In a second skillet, heat cream over low heat, being careful not to boil. Dip tortillas in the warm cream to soften and coat. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the shredded cheese, and roll up tortillas. Place rolled tortillas in baking dish, seam side down, and drizzle with enchilada sauce. Cover with remaining shredded cheese, and sprinkle remaining chopped green onion over cheese. Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and bubbling.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

412
  1. 498 Ratings

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My husband and I thought these were outstanding. As good if not better than any I've ever had at authentic Mexican restaurants - and I consider myself an enchilada connoisseur. I used half of ...

This is the best recipe for chicken enchiladas I have found so far. Simmering the chicken in tomatoes, chile peppers and creamy soup adds so much flavor to the traditional chicken enchiladas. ...

This is one of the greatest Sunday night dinners; well worth the lengthy prep(easy though). I marinated the chicken in a fajita sauce (powder packet), and it tasted great. Spicy enough to sati...

Absolutely fabulous! We love it!! For the chicken marinade, I use the juice from two limes, 4 cloves garlic chopped and 1/2 t kosher salt. I also used canned Ortega diced chiles in place of t...

This recipe is GREAT!!!! I did make a few changes, though. I followed the recipe through step 2 minus the chicken broth. After removing the chicken I chopped it up and had plenty of the stewing ...

Yes a fantastic enchilada recipe. I made this as a special dinner for my girlfriend. She absolutely raved about how awesome they were. She proclaimed that these were the best chicken enchilada...

I have made these enchaladas for a couple of years now and am told EVERYTIME that these are the best enchaladas in the world by everyone who tries them. I don't know what a "small" chili pepper...

Oh Wow...I made these for lunch today. I was the only one eating on them since hubby is at work and my 4 year old wants pizza. These were very good. Tasted just like I ordered them from a Mex...

This was the best thing my family has ever eaten