Chicken Enchiladas {with mushroom soup}

Cream of Mushroom as the base for enchiladas... odd, I know. It's not your traditional red or green sauce, but it's still really good. One thing I didn't realize was when we were buying the cheeses, I picked up a processed jalapeno jack... oops. Oh well, that just means it will melt nicely, but I'll never make that mistake again.

Chicken Enchiladas {with mushroom soup}

3 chicken breasts
2 tablespoons butter
1/2 onion, chopped
1 can green chilies or jalapenos
1 teaspoon chili powder
1 15 oz can cream of mushroom soup
1 cup sour cream
6-8 tortillas
8 oz cheese, shredded {monterey, colby and/or pepper jack}

  • Preheat the oven to 350 degrees.
  • In a large pan cook the chicken over medium-high heat. Cut the chicken into cubes and set aside. Put the butter into the pan and add the onions and peppers. Add the chili powder. Add the chicken back into the pan.
  • In a small bowl, mix the soup and sour cream thoroughly. Add 1/2 cup of the mixture to the chicken and combine.
  • Grease a 9x13 casserole dish and add 1/2 of the mushroom mixture to the bottom of it. Add some of the chicken mixture to each tortilla and roll it up. Place each into the dish. Add the rest of the mushroom mixture on top of the enchiladas.
  • Sprinkle the taco seasoning and the desired cheese over the top.
  • Bake for 20-25 minutes.


pico de gallo
sour cream



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