Chicken Enchiladas

Yes these chicken enchiladas are not authentic Mexican food, but they are delicious. They remind me of the day after thanksgiving with my family and our family friends next door. We would make enchiladas and eat a lot. We would laugh and play games. This is a tradition that still continues to this day. We get to together and make enchiladas. Sometimes we substitute turkey for chicken, we love them still. They are so good.

2 lb chicken breasts

½ cup diced onions

1 can mild enchilada sauce

1 can cream of mushroom soup

1 can diced green chili’s (mild)

12 corn tortillas

1 ¼ cup shredded cheese

1 cup of sour cream (garnish)


Thaw chicken tenders, cut in cubes and saute with diced onion in frying pan until done. (5-8 minutes)

Combine enchilada sauce, soup and green chilies in saucepan, heat over medium heat until bubbly.

Place corn tortillas in large Ziploc bag and microwave for 1 minute to soften.

Grease 9 x 13 in baking dish with PAM. Place 1 -2 tablespoons of enchilada sauce mixture at bottom of pan.

Fill tortillas with 2-3 tablespoons chicken mixture and 1 tablespoon of cheese. Fold tortilla and place folded side down in pan. All 12 tortillas should fit in pan.

Pour sauce of tortillas. Top with remaining cheese. Bake @ 350 degrees for 20-30 minutes. Enchiladas will be bubbly. Serve with sour cream if desired.