Recipe: Adam’s Chicken Enchiladas

A couple weeks ago 15-year-old Adam volunteered to make us his version of Chicken Enchiladas. I went ahead and picked up the ingredients he needed … and then started hearing from his brothers and sister about how amazingly good his enchiladas were.

To say Mary and I ended up a bit curious is putting it mildly.

When Adam made these simple yet tender and flavorful enchiladas that first time, we were dumfounded. They were excellent. If they hadn’t been so filling, and if there had been any more than what he had made, we would have certainly had seconds.

This past weekend he volunteered to make them for us again, so I picked up all the ingredients he needed once again. He made them up for a small birthday celebration for Mary on Saturday evening. As there were seven of us (13abc’s Zack Ottenstein also ate with us, arriving singing some foreign-language birthday jingle!) Adam stretched the recipe for fourteen tortillas vs. twelve. They were still nice and filling, and quite delicious!

Adam’s Chicken Enchiladas
Makes 12

3 lbs boneless skinless chicken breasts
1 pkg 12-count flour tortillas
2 10-3/4 oz cans condensed cream of chicken soup
3 cups milk, 2% milkfat or higher
1 4 oz can green chilis
2 8 oz bags shredded cheddar cheese
Unsalted butter
Shredded Lettuce (for topping)
Chopped Tomato (for topping)
Salsa (for topping)
More sour cream (for topping)

Cook the chicken breasts, either sautéing in a pan with olive oil and garlic, or grilling. Allow to cool. Cut the chicken diagonally into strips 1/4″ to 3/8″ wide.

Preheat an oven to 325 degrees F.

Add the soup, sour cream and milk to a 4 quart saucepan. Set the pan over medium heat. While stirring constantly, heat to a low simmer, then remove from heat.

Butter three 9 x 13 glass casseroles. Add a thin layer of the sauce to the casseroles.

Lay a tortilla on a flat surface. Spread the sauce in a wide line down the center of the tortilla. Add a few pieces of chicken and some shredded cheese. Fold both sides of the tortilla over, forming a long wrap. Lay four of these in each casserole.

Drain and chop the green chilis. Top the assembled tortillas with the chopped chilis, some sauce (you should run out of sauce here) and more shredded cheese.

Bake in the preheated oven for 20 minutes. Allow to set for 5 minutes before serving, topping with shredded lettuce, chopped tomato, salsa and a dollop of sour cream.


Add a Comment
  1. I really like enchiladas, and those look great. I took the liberty of copying the post and adding it to my recipe collection.

    Good job!

  2. This recipe looks delicious & actually easy enough for my skills–ha! I know I’d have to at least cut the recipe in half…but does it re-heat for left-overs (I’m sure that’s no problem in your house, but it will be for me!)?

  3. @JEP, for leftovers I’d only put the chilis and cheese on top of the ones you’ll eat right away. Any you reheat later, put the chilis and cheese on for the reheat.

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