Chicken Enchiladas Recipe

This is a modified version of several recipes out there in the world, as well as a few modifications I have made myself. I hope you enjoy it.

Prep Time: approximately 40 minutes

Cook Time: approximately 30 minutes

Serves: 6

Print This Page

The Greedy Ents

• 3 boneless skinless chicken breasts
• 2 chicken boullion cubes
• 1 15oz. can tomato sauce
• 1 16oz. can black beans
• 1 3.8oz. can sliced black olives
• 1 10¾oz. can cream of chicken soup
• ¾ cup sour cream
• 6oz. shredded sharp cheddar cheese
• 6-7 8” flour tortillas
• 3 Tbsp. vegetable oil
• 4+ cups water (for boiling chicken)
• 3 Tbsp. all-purpose flour
• 3 Tbsp. chili powder
• ½ tsp. ground cayenne pepper
• ½ tsp. ground coriander
• ¾ tsp. ground cumin
• 2 tsp. garlic salt
• table salt and ground black pepper *(to taste)

The Prep Work

1. In a sauce pan, boil the three chicken breasts with 2 boullion cubes. After about 20 mins of boiling remove one of the breasts and use a meat thermometer to check middle temperature of meat. We want the middle of the breast to be around 170°.
2. Once the chicken has reached temperature, remove the three breasts and place them in a large mixing bowl, and pour the broth into a measuring cup, we are going to use the broth as a base for our sauce.
3. Measure the broth, if it is less than 3¼ cups, just add water. If it's more, we are only going to use 3¼ cups.
4. In a medium sized mixing bowl, mix the can of cream of chicken soup, and sour cream, pour in about ¼ cup of the broth/water, and a little bit of the juice from the can of olives, (not too much, maybe 1/3 of the juice from the can). Mix well in bowl. This will be referred to as 'soup mix' from here on.
5. Take a 13”X9” glass pan, and spread a healthy amount of soup mix over bottom of pan, about ¼” over entire bottom.
6. Preheat oven to 375°
7. Shred chicken breasts in large mixing bowl, I used two forks to do this but I am sure you could do it just as well with yer fingers or some other method. Add the remainder of the soup mix to the shredded chicken. Add black beans and half the can of olives *(drained), mix well in bowl.
8. In the same (now empty) sauce pan we boiled the chicken in, pour the 3 Tbsp of vegetable oil, and turn on medium heat. When the oil starts to get pretty warm, stir in the flour and the chili powder. Stir it til its a nice mixed slurry and let it cook while stirring for about a minute.
9. Add the 3 cups chicken broth/water to the slurry, add the can of tomato sauce, the cumin, cayenne, garlic salt, coriander, and stir well until thoroughly mixed. Bring sauce to a boil, then reduce heat and simmer for 10 minutes, stir often (very often).
10. When sauce is finished, ladle enough into the 13”X9” glass pan to cover the soup mix on the bottom liberally.
11. Place tortillas in a stack on a plate and warm them in the microwave until they are warm to the touch, this is to prevent them from cracking when we roll them. Take a large serving spoonful of chicken mix and spread it in a healthy line down the center of the top tortilla, sprinkle cheese down center (save some cheese to spread over the top) and then roll it nicely, should make a nice fat evenly filled tube of goodness, place it seam side down in the pan of sauce and soup mix. Repeat the rolling process until pan is full of rolled tortillas, should be room for about 7.
12. When all enchiladas are rolled and uniform in the pan, pour the remaining sauce over the top, then sprinkle the remaining cheese over the top, and spread the remaining olives over that.
13. Bake in oven at 375° until cheese is completely melted and the sauce bubbles a bit. (about 3 minutes after the sauce bubbles should work)
14. Remove from oven and let em sit for about 5 minutes b4 serving. A spatula works best for serving them out of the glass pan

Let's Eat

When serving I would have sour cream on the table and maybe some salsa. Good luck, I hope you have fun making enchiladas and enjoy eating them even more.

Slid3r 26 February 2007