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Gerry’s Chicken Enchiladas

Creamy shredded chicken enchiladas baked in rich tomato sauce and topped with melted cheddar cheese — hearty, comforting, and full of flavor.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Servings: 5
Course: Baked Casserole, Comfort Food, Dinner, Main Course
Cuisine: American, Mexican, Tex-Mex
Calories: 718
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 1 14.5 oz can stewed tomatoes
  • 1 14.5 oz can chicken broth
  • 1 10.5 oz can cream of chicken soup
  • 1 10 oz can diced tomatoes with green chiles
  • 12 small chile peppers diced (optional)
  • 1 bunch green onions chopped (divided)
  • 1 cup heavy cream
  • 6 6-inch corn tortillas
  • 3 cups shredded cheddar cheese divided
  • 1 10 oz can enchilada sauce

Method
 

  1. Cut chicken into strips, marinate 30 minutes in refrigerator.
  2. Preheat oven to 350°F (175°C).
  3. Heat oil in skillet; cook chicken and onion until browned.
  4. Add stewed tomatoes, broth, soup, diced tomatoes with chiles, and optional peppers.
  5. Simmer 20–30 minutes until chicken cooked.
  6. Remove chicken and shred.
  7. Reduce sauce to about 2¼ cups.
  8. Mix shredded chicken with ¼ cup sauce and half green onions.
  9. Pour remaining sauce into 9×13 baking dish.
  10. Warm cream gently and dip tortillas.
  11. Fill tortillas with chicken and cheese; roll and place seam-side down.
  12. Top with enchilada sauce and remaining cheese.
  13. Sprinkle remaining green onions.
  14. Bake uncovered 25 minutes until bubbly.

Notes

  • For milder flavor, skip fresh chiles
  • Rotisserie chicken can be used to save time
  • Let rest 10 minutes before serving