Chicken Enchiladas

This came from a hand-written index card recipe of Paul’s which I found with tattered edges in his recipe box. His recipe is eerily similar to that of my late sister, April — she was such a good cook, and taught me so much!

It is easy to prepare and a real crowd favorite…


  • 4 Chicken breasts (or use a rotisserie chicken)
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1 can green chillies, chopped
  • 1 can Rotel tomatoes & green chilies
  • 1 pkg. Monterrey Jack cheese, grated
  • 1 pkg Longhorn or cheddar cheese, grated
  • 1 medium onion, finely diced
  • 12 corn tortillas


Spray 9×13 or large casserole dish with cooking spray and set aside.

Boil chicken in a small amount of salted water for 10 minutes. Remove from water, cool, then dice. Alternatively, shred the meat from a pre-cooked rotisserie chicken, discarding skin and bones.

Sauce: Mix chicken soup with about 1 cup broth. Add chopped chillies, Rotel, and sour cream. Salt & pepper to taste.

Fry 12 corn tortillas (on both sides) in a small skillet, using a teaspoon of vegetable oil for each tortilla. Fill each tortilla with chicken, minced onions and cheese. Roll and put in baking dish. Pour sauce over and top with remaining shredded cheese.

Bake at 350 degrees for 45 minutes.

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