Enchiladas
📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Entrees A comforting casserole-style enchilada dish layered with shredded chicken, corn tortillas, green chilies, and melted cheddar cheese. Baked until bubbly and hot, it makes for a hearty family dinner.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 35 mins | None | 6 servings |
🔪 Key Equipment
- Pot
- Skillet
- 9x13-inch pan
- Knife
- Cutting board
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3-5 | Boneless chicken breasts | Boiled and shredded |
| 2 cans (10 oz each) | Cream of chicken soup | None |
| 1 medium | Onion | Diced |
| 1 3/4 cups | Green chili | Chopped |
| 3 Tbsp. | Margarine | None |
| 1 dozen | Corn tortillas | Divided |
| 1 lb. | Grated cheddar | Shredded |
| 1/2 cup | Saved broth from chicken | Reserved from boiling chicken |
Instructions
Step 1: Prep and Sauce
- Boil the 3-5 boneless chicken breasts, cool, and shred, making sure to save 1/2 cup saved broth from chicken.
- Preheat your oven to 325°F.
- Sauté the 1 medium onion in 3 Tbsp. margarine until slightly soft.
- Combine the sautéed onion with 2 cans (10 oz) cream of chicken soup, 1/2 cup saved broth from chicken, and 1 3/4 cups green chili, then stir well.
Step 2: Layering and Baking
- Tear 6 corn tortillas into small pieces and cover the bottom of a 9x13-inch pan.
- Spread 1/2 of the chicken over the tortilla pieces, then layer 1/2 of the sauce and 1/2 of the grated cheddar.
- Repeat the layers with the remaining ingredients.
- Bake for 30-40 minutes, until very hot, bubbly, and lightly browned.
💡 Make-Ahead & Storage: Assemble the enchiladas in the pan, cover tightly, and refrigerate for up to 24 hours before baking.
Original Recipe Scan
