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Easy Chicken Enchilada Recipe from Scratch


I have an easy chicken enchilada recipe from scratch for you that produces the most flavorful enchiladas.

Your friends and family will want this recipe. Many easy homemade casseroles for you to try at the end of the page.



Easy Chicken Enchilada Recipe

Easy Chicken Enchilada Recipe

This easy chicken enchilada recipe is worth it's weight in gold. It completely fills a 9x13 inch pan.

HOMEMADE CHICKEN ENCHILADA RECIPE

2 lbs skinless, boneless chicken meat, chunked OR 1 whole chicken
1 can condensed cream of chicken soup
1-1/4 cups sour cream
1/2 tsp homemade chili powder
1 TBS butter
1 small onion, chopped
2 jalapenos, seeded and finely chopped (or small can (4oz) green chilies)
1 TBS homemade taco seasoning
1 bunch fresh green onions, chopped (divided)
1 cup chicken broth (used to cook chicken in)
1 tsp fresh lime juice
1 tsp onion powder
1/2 tsp garlic powder
8 homemade tortillas, warmed so they are pliable
3 cups cheddar cheese, shredded (divided)
2 cups homemade enchilada sauce
3/4 cup sliced black olives
sour cream, garnish
sliced jalapenos, garnish
homemade guacamole
salsa or pico de gallo
cilantro, garnish

To poach a whole chicken, place in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken is no longer pink; approximately 1-1/2 hours. Boneless, skinless chicken should take 10 to 20 minutes; depending on the size. Rotisserie chicken works too.

Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside.

Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes.

Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

PREHEAT oven to 350 degrees.

Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1-1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese.

Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Serve with Spanish Rice and toppings.



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