Homemade Mexican Recipe: Enchiladas de Pollo
Another one of Sandrita's special meals! These recipes are getting so many visitors that we are trying to make them a more regular feature.
1 package of corn tortillas (36 count)
3 chicken breasts
1 can green enchilada sauce
½ medium white onion (finely chopped)
2 roma tomatoes (cubed)
salt, pepper and garlic
shredded mozerella and cheddar cheese
1 cup sour cream
2 cans cream of chicken soup
1 can cream of mushroom soup
In a large pot with water cook cut up chicken breasts with tomatoes, onion, salt, pepper and garlic. Cook on high heat for about 20 minutes, pour through colander making sure to keep the tomatoes and onions. Let chicken cool.
In another bowl open 2 cans of cream of chicken soup, cup of sour cream and enchilada sauce. Mix thoroughly. Add cooled chicken (shred chicken thoroughly).
Warm up the package of tortillas in microwave (leave tortillas in package only taking off the plastic clasp) warm them for about 4 minutes, take out and fill with chicken mixture and roll placing them on a casserole pan. After laying first layer, spead cream of mushroom soup on top and sprinkle cheese, add another layer and more cream of mushroom and cheese. Place in pre-heated 350 oven for 20-30 minutes until cheese is bubbly and golden. Serve with rice and beans and salsa! ENJOY - ¡Que lo disfruten!