I've tried several different chicken enchilada recipes here but they all were lacking in one area or another. After many attempts I finally took the best parts of each and came up with the best recipe yet. NOTE- these come out very firm because I let most of the enchilada sauce evaporate when cooking when the chicken. If you want them gooey, don't let it cook too long.
- 1 (10 ounce) can enchilada sauce
- 1 (4 ounce) can mushrooms, drained & chopped
- 1⁄2 onion, chopped finely
- 1 cup sour cream
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 (4 ounce) can green chilies, chopped
- 1⁄4 chicken broth
- 2 garlic cloves, minced
- 1 lb cooked chicken, shredded
- 1⁄4 cup milk
- 2 cups cheddar cheese, shredded
- 1 cup Mexican blend cheese, shredded
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 12 tortillas (preferably flour)
- Heat 2tbsp oil in a large skillet. Saute onions, garlic, green chilles, and mushrooms for 4-5 minutes on medium-high heat.
- Add chicken broth and bring to a boil. Add chicken and can of enchilada sauce. Let simmer for 5-10 minutes. Again, the consistency of the dish depends on how long you let the sauce thicken/evaporate.
- Mix in all of the spices (more or less, depending on your taste). Blend in the sour cream and the cream of chicken until fully mixed. Remove from heat.
- Spoon mixture evenly into tortillas and roll them up. Place them seam-side down in an oil-coated 13x9-inch pan. Pour leftover mixture evenly over the enchiladas.
- Mix the milk and 4-cheese blend in a small bowl. Pour evenly over the enchiladas and sprinkle the cheddar cheese over it.
- Bake for 350°F for 35-45 minutes.
These are excellent chicken enchiladas, and differ from most we've tried in having the sauce and chicken combined and cooked together before assembly. Ours were not overly firm; in fact they were pretty soft inside and covered with a very thick blanket of cheese. Made for PAC Fall '08.