Mom's Enchiladas
These have been one of my family's favorite comfort foods since I was a small child!
Yield
5 servingsPrep
45 minCook
15 minReady
60 minIngredients
1 (8 ounce) container sour cream
3 boneless skinless chicken breasts
1 can cream of chicken soup
1/2 jar of salsa
2 cups Monterrey Jack cheese
12-15 8-inch flour tortillas
garlic salt and onion powder
Ingredients
1 (8 ounce) container sour cream
3 boneless skinless chicken breasts
1 can cream of chicken soup
1/2 jar of salsa
2 cups Monterrey Jack cheese
12-15 8-inch flour tortillas
garlic salt and onion powder
Directions
Poach chicken in water to cover, seasoned with salt and pepper, and 1 teaspoon each garlic and onion powder. It should take about 15 to 20 minutes for the chicken to poach fully. Cool, reserving broth.
Mix cream of chicken soup, salsa, and enough broth to make 2 cups of sauce. Pour 1 cup of sauce into a 9x13 inch glass casserole dish. Shred or chop the cooled chicken into bite-sized pieces.
Microwave tortillas 15 to 20 seconds until slightly warmed.
To assemble enchiladas, top 1 tortilla with chicken, garlic salt and onion powder to taste, and cheese. Roll up and place in 9x13-inch dish. Continue until all of the chicken is used. Top enchiladas with remaining sauce and cheese. Bake at 375℉ (190℃) for 15 minutes. If desired, serve with sour cream.
