Friday, October 26, 2012

chicken enchiladas

One of my favorite things to do is to look up recipes of one dish and do a mental cooking. I take what sounds good to me and mix up the recipes. I also like to read reviews of the recipes. This dish is a combination of three different recipes. It turned out better than I expected. :)


Chicken breasts - 4
Taco seasoning packet -1/2 packet
Onion - 2 small or 1 med (sliced)
Garlic - 2 cloves (minced)
Lemon juice - 1 tsp

Sour cream - 1 cup
Cream of chicken soup - 2 cans
Milk - 1/4 cup
Diced Green chili - 1 (4oz) can
Salt & Pepper - dash 

Green pepper - 1/2 med (chopped)

Whole wheat tortilla (dozen - 6'')
Cheese (Mexican/cheddar) -1 cup or more


  1. [Chicken] Defrost chicken breast. On a microwave safe dish, place chicken breast with 1/3 cup water. Cover with microwave safe cover or wrap and cook it for 4 minutes. Let it cool for few minutes. **see TIPS
  2. Slice onion into thin slices and mince garlic. 
  3. Mix soup and sour cream. Add in milk,1/4 cup of water and salt & pepper. Add in diced green chili. 
  4. Chop green pepper. Set it aside for later use. 
4 Chicken breasts + 1/3 cup of water
Shredded chicken breasts


  1. Preheat oven to 375 F. 
  2. When the chicken is cooled a bit, shred it using forks. 
  3. In a wok or frying pan, heat 1 TBS of butter or olive oil. Fry onion slices and garlic until fragrant, about 3 minutes. Stir consistently to avoid burning. 
  4. Add in shredded chicken to onion. Fry for about a minute. Add in lemon juice and 1/2 packet of Taco seasoning (or more if you like stronger flavor). 
  5. Add in 1/4 cup of soup mixture to chicken. Let it simmer for couple of minutes. Turn off heat and set it aside. 
  6. Use 13 by 9 or 12 by 8 baking safe dish (glass or metal ones are fine). 
  7. Spread 1/4 cup of soup mixture on the bottom of the pan/dish. Line it with one tortilla.  
  8. You'll use two 6'' tortilla for one roll. You put about 1 TBS of soup mixture between the tortilla so it will stick to each other. Put another 1 TBS of soup mixture, followed by a cup of chicken &onion. Wrap/roll the tortillas and place them in the pan, the open side facing down. Repeat for the rest of the tortillas. 
  9. Pour rest of the soup mixture on top, top with lots of cheese and chopped green onion. 
  10. Bake in preheated oven for 30 minutes. Turn off the oven, leave enchiladas in the oven (turned off oven) for 10 minutes. Take it out, let it cool for 5-10 minutes. 

I used smaller dish (about 12 by 8) so only made 5 rolls


  1. Serve with salsa (the recipe will be on the blog soon!) and lots of chopped lettuce.


  • To cook the chicken, you can also boil them for 4-6 minutes. 
  • Leftover Rotisserie chicken? You can use it for this recipe.

1 comment:

  1. This looks really good! I think I'll have to try this one!