10 Boneless Skinless Chicken Breast
(number depends on amount you are making this batch was two pans)
4 Medium Chopped Onions
1 Cup Chopped Jalapeno Peppers - optional
2 Large Cans Cream of Chicken Soup
16 Ounces of Sour Cream
2 Packages of Small Flour Tortillas
Monterrey Jack Cheese
Mexican Blend or Cheddar Cheese
At least 6 cups of Cheese
Butter or Margarine
Accent (my daughter uses this on everything!)
Preheat oven to 350 degrees
Chop the onions and jalapeno peppers.
Saute Chicken Breasts, Onions and Peppers in Butter add Accent,
Lemon Pepper, Garlic Powder and Onion Powder
(they cooked two pans of chicken)
Stir together Cream of Chicken Soup and Sour Cream heat until warm.
Shred cooked chicken.
Spray the bottom of 9 x 13 pans with Pam.
Spread soup and sour cream mixture on bottom of pan.
Spread soup and sour cream mixture on flour tortilla.
Put Monterrey Cheese and Chicken on tortilla.
Roll up tortilla and place in baking pan.
Tiffiany and Kennda assembly line!
When the baking pan is full of filled and rolled flour tortillas, spread on a layer of the soup and sour cream mixture, then top with any extra chicken you might have left.
Add a layer of Mexican Blend or Cheddar Cheese to cover top of entire pan.
Bake in 350 degree oven for 30 minutes or until cheese is bubbly and starting to brown.
Tiffiany and Kennda got together and made these for us and they are just the best tasting enchiladas I have ever had. I even think they are better heated up as leftovers the next day. As you can see from the photos, they allowed Pop to chop the onions!