I love celebrating the "little" holidays, like Cinco de Mayo, as much as the big ones. Make your celebration extra special with these Easy Chicken Enchiladas! Cinco de Mayo is the celebration of the Mexican army's victory over France at the Battle of Puebla during the Franco-Mexican War. While this is a relatively minor holiday in Mexico, here in the United States it has become a very popular celebration. Serve these Easy Chicken Enchiladas with your favorite Mexican rice (or other favorite side) and your Cinco de Mayo celebration will be one your family will remember! A pitcher of margaritas or Mexican beer will make it even more memorable for the adults in the crowd!
Ingredients
- 2 10-oz. cans mild green enchilada sauce
- 1 10.5-oz. can condensed cream of chicken soup
- 8 oz. sour cream
- 1 heaping Tbsp. Roasted Chicken flavor Better than Bullion
- 4 c. roasted, shredded chicken (I like to roast 2 6-oz. chicken breasts and the shred them using two forks)
- 1 4-oz. can diced green chiles
- 1 14-oz. bag shredded mozzarella cheese, divided
- You'll need about 2 cups to top the dish, the rest will be used in the filling
- 1 bag 10-inch soft flour tortillas
- 1 ripe but firm tomato, diced
- ½ c. chopped fresh cilantro
- 1 lime, cut into wedges
Equipment / Materials
- 9 x 13 baking dish
Prep Work
Preheat the oven to 350 degrees and spray the inside of the 9x13 baking dish with cooking spray
Make the Easy Chicken Enchiladas
- In a large bowl whisk together the enchilada sauce, chicken soup, sour cream and Better than Bullion paste. Spread about ½ cup in bottom of prepared baking dish and set the rest aside.
- In a medium bowl, combined the shredded chicken and the chiles, mixing well to combine, then set aside.
- To assemble the enchiladas, take one of the 10-inch flour tortillas and lay it flat on a cutting board. Sprinkle the tortilla with some of mozzarella then add a little bit of the chicken & chiles mixture.
- Starting with one side, roll the tortilla up tightly and place it in the prepared baking dish, seam side down. Repeat this process with the remaining tortillas (if you roll really tightly you'll be able to get all 12 in the dish, but I usually can only get 10). You only want a single layer here, so don't stack them on top of each other.
- Pour the remaining prepared enchilada sauce over the tortillas and bake, uncovered, for 20 minutes. Remove from the oven and sprinkle the reserved mozzarella cheese over the top. Return to the oven and bake an additional 15 minutes, or until the cheese is melted and bubbling slightly.
- To serve, squeeze a lime wedge over the plated enchiladas, then top with the chopped tomato and cilantro to taste.
Easy Chicken Enchiladas
Ingredients
- 2 10 oz. cans mild green enchilada sauce
- 1 10.5 oz. can condensed cream of chicken soup
- 1 cup sour cream
- 1 Tbsp. Chicken flavored Better Than Bullion
- 4 cups cooked & shredded chicken
- 1 4 oz. can diced green chiles
- 14 oz. shredded mozzarella cheese, divided
- 12 10" flour tortillas
- 1 ripe but firm tomato, diced
- ½ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges for serving
Instructions
- Preheat the oven to 350 degrees and spray the inside of the 9x13 baking dish with cooking spray
- In a large bowl whisk together the enchilada sauce, chicken soup, sour cream and Better than Bullion paste. Spread about ½ cup in bottom of prepared baking dish and set the rest aside.
- In a medium bowl, combined the shredded chicken and the chiles, mixing well to combine, then set aside.
- To assemble the enchiladas, take one of the 10-inch flour tortillas and lay it flat on a cutting board. Sprinkle the tortilla with some of mozzarella then add a little bit of the chicken & chiles mixture.
- Starting with one side, roll the tortilla up tightly and place it in the prepared baking dish, seam side down. Repeat this process with the remaining tortillas (if you roll really tightly you'll be able to get all 12 in the dish, but I usually can only get 10). You only want a single layer here, so don't stack them on top of each other.
- Pour the remaining prepared enchilada sauce over the tortillas and bake, uncovered, for 20 minutes. Remove from the oven and sprinkle the reserved mozzarella cheese over the top. Return to the oven and bake an additional 15 minutes, or until the cheese is melted and bubbling slightly.
- To serve, squeeze a lime wedge over the plated enchiladas, then top with the chopped tomato and cilantro to taste.
Drop a line in the comments section, below, if you try them, I'd love to hear from you.
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