Family Recipe Chicken Enchiladas


Nothing makes me happier than trying a recipe that has special significance AND loving it! My boyfriend’s mom came to visit us a few weeks ago and we spent nearly an hour pouring over her family recipes (and maybe another hour looking at her family’s china and silver patterns).   It’s a girl thing, or maybe just a me thing. I know… I love home goods too much. Lucky for me, she sent some of her {and Bill’s} favorites to me after she returned home from her trip. As soon as I opened the attachment, I knew I had to try to make these enchiladas. The recipe looked a little tricky with the timing of assembling the enchiladas rolls, but hey I’m up for a challenge.  Let’s just say the results were better than I anticipated and Bill was definitely a happy camper. He’s never requested leftovers for the next day’s lunch until now.


3 to 4 boneless chicken breasts, cooked in boiling water and shredded
2 cans cream of chicken soup
1 can mild Ortega green chilies, chopped (save the liquid)
1 cup sour cream
12 corn tortillas
Oil for cooking tortillas
2 cups of cheddar cheese
3 green onions, chopped


Preheat oven to 325 degrees.

In a medium bowl, combine soup, chopped chilies, chilies’ liquid, and sour cream. Mix we’ll and set aside.

Using a heavy skillet, add oil to the pan. When oil is hot enough, place two tortillas at a time into the oil. Turn over immediately. We aren’t trying to cook the tortillas, just making them more pliable for the next step.

Place tortillas between paper towels to soak up excess oil. Once cool enough to handle, put a line of shredded chicken across the middle of the tortilla. Add a spoonful of the soup mixture over the chicken. Top with a small portion of cheese.

Carefully and tightly roll up the tortilla and place if folded side down , side by side in a 9×13 pan until full. Add any remaining soup mix over the rolled enchiladas and top with treated cheddar cheese.


Bake for 30-40 minutes or until cheese is melted. Top with chopped green onions and serve.


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