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everybody loves enchiladas

(1 rating)
ypsicook avatar
Recipe by
Susan Oppat
@ypsicook
Ypsilanti, MI

Everybody, but everybody, loves these creamy, cheesy enchiladas!

(1 rating)
yield 4 -6
prep time 30 Min
cook time 20 Min

Ingredients For everybody loves enchiladas

  • 3
    bone-in, skin-on chicken breasts (they'll stay more moist)
  • 2 c
    chicken broth (not bouillon)
  • 8 oz
    shredded sharp cheddar cheese
  • 16 oz
    sour cream
  • 2 Tbsp
    olive oil
  • 2 clove
    minced garlic
  • 12 oz
    jar medium salsa (or to your taste)
  • 29 oz
    can tomato sauce
  • 1/4 tsp
    dried oregano
  • 1 tsp
    salt
  • warm cooking oil
  • corn tortillas

How To Make everybody loves enchiladas

  • 1
    Pre-heat oven to 350 degrees. Poach chicken lightly in broth – do NOT boil. (Use broth for another recipe.) Bone, skin, and shred meat. Mix with cheese and sour cream, and set aside.
  • 2
    Heat 2 T olive oil in a large skillet. Stir-fry onion, garlic and oregano, just until onion is translucent. Do not brown. Add salsa, tomato sauce and salt, and simmer until thickened.
  • 3
    Spread 1/4 c. of salsa mix on the bottom of 9 x 13'' pan, Dip tortillas in separate warm oil, one by one, to soften. Dip a tortilla in salsa mix, lay on a board, and top with 1/4 c. of chicken mix across the middle. Roll it up,and lay it seam-side down in the prepared pan. Repeat until chicken is gone. Cover all with the rest of the salsa mix.
  • 4
    Bake 20 minutes. Serve with cooked or Spanish rice, and refried beans on the side.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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