You can say my Aunt May is my inspiration for this recipe, I LOVE my Aunt May’s Chicken Enchiladas! While she was here for my wedding she made a couple batches and boy were they delicious!
I have been working on my own recipe for them and spicing them up a bit…. [per preference] and this is what I came up with; Although this is NOT my Aunt May’s recipe, I think it is similar, and I changed some things So now I guess it is my own recipe!
[this recipe makes plenty, enough for about 8 enchiladas and some filling left to freeze for a random dinner night, which is exactly what I did!]
My twist on the recipe is cream of chicken soup instead of mushroom, ground red chile peppers and the chili powder- this spiced it up just enough for us and we loved it!
- 3 chicken breasts, thawed
- 2 cans of cream of chicken soup
- small container of sour cream [like the smallest you can buy!]
- 2 cans of diced green chilies
- random amount of ground red chile peppers
- dash or two of chili powder
- cheese [Colby or Cheddar] however much you prefer.
- big tortillas [burrito size]
Cook the chicken breasts in a skillet and then cut into tiny pieces, or shred. Which ever you prefer!
Next, in a large mixing bowl, mix all of the other ingredients except the tortillas
Once the chicken is cooked, add it in to the other ingredients that you just mixed together and stir. Then add in some cheese [however much you prefer]
Warm the tortillas one by one, in the microwave for 10-12 seconds, take out and fill with two and a half big scoops of mixture.
Fold in tortilla like a buritto, place in a baking pan. After the baking pan is filled- sprinkle cheese on top.
Bake in the oven at about 365 for 25-30 minutes and they should be good to go!!
These are delicious and have just enough kick to them! Hope you enjoy my family recipe that I’ve revamped a little! Love ya Aunt May!!