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!!