Best Enchiladas Ever Recipe

Here's a recipe that everyone is sure to love, it's so goodilicous. This recipe is compliments of my Aunt.

Ingredients

  • 2 or 3 Chicken Breasts
  • 2 (4 oz) cans Green Chilies (diced)
  • 1 (4 oz) can Jalapeno's (diced)
  • 1 (28 oz) can "Las Palmas" Green Chili Enchilada Sauce
  • 1 (26 oz) can Cream of Chicken Soup
  • 3 cups shredded Cheese (Mexican Blend, Colby Jack, or Cheddar)
  • 20 Flour Tortillas
  • 9x13 baking dish

Directions

  1. Boil the chicken until cooked and then shred it.
  2. Mix together the chilies, jalapeno's, cream of chicken soup, shredded chicken and 1 cup of the cheese. (set aside 1/4 of the filling to put on top)
  3. Pour a thin layer of the "Las Palmas" in the bottom of baking dish.
  4. Fill each tortillas with about 1/4 cup of filling or so until filling is gone (may not take all 20 tortillas). Fold in two ends of tortilla and roll, then place in baking dish.
  5. After all enchiladas are rolled, drizzle a little more of the "Las Palmas" on top of the enchiladas.
  6. Spread reserved filling (from step 2) over the top of enchiladas.
  7. Cover with aluminum foil and bake for about 20 - 30 minutes or until bubbly. It's best to start checking after 20 minutes.
  8. When ready, take out of the oven and spread remaining cheese (2 cups) over top.
  9. Bake uncovered until the cheese is melted, about 10 - 15 minutes.

Serving Suggestions

  • This can be served with sour cream and mashed avacado.
  • A side of cooked rice and/or refried beans goes great with this dish.