International recipes are very popular at the moment because there are some real gems, including this delicious Mexican chicken recipe. Easy to make yet excellent in flavor, this chicken enchilada recipe is mouthwateringly good. Baked chicken recipes are often simple to put together and this recipe is no exception. Another great thing about baking chicken dishes means that you can leave them to cook and you do not have to keep stirring them or keep watching them. This frees up your time to make mashed potatoes, French fries or a salad to serve with this chicken cheese enchilada recipe. It is quite satisfying by itself and needs no side dish because of the combination of chicken, tortillas, cheese, chilies and more but a salad on the side would be a nice touch.
Canned soup is used as part of the sauce, a combination of mushroom and chicken soups, and cheese, chilies, onion and sour cream help to give this dish an authentic Mexican flavor. Lots of baked chicken recipes feature chicken soup, or another kind of soup like cheese or French onion soup, to add flavor to the dish and to keep the chicken moist as it cooks. The chilies add a bit of typical Mexican heat to this cheesy chicken enchilada recipe and the cream adds a richness of flavor, which complements the soups.
If you want to make a great chicken enchilada recipe without spending hours on it, try this fast and easy chicken recipe and enjoy a delicious Mexican dinner tonight. For more delicious Mexican food try our sister sites dedicated to the taste of Mexico and finish the evening with a tasty Mexican Dessert.
- 4 boneless, skinless chicken breast halves, cut into small pieces
- 1 can cream of chicken soup
- 1 tablespoon oil
- 1 can cream of mushroom soup
- 1 cup sour cream
- ˝ cup diced onion
- 1 ˝ cups grated cheese
- 10 tortillas
- Cooking spray
- 1 can green chilies
- Preheat the oven to 350 degrees F.
- Sauté the chicken pieces in the oil until cooked through.
- Put the soups, onions, cream, chilies, ⅓ of the cheese, the chicken and the salt and pepper in a bowl.
- Spray a 9 x 13 inch baking dish with cooking spray. Put two spoonfuls of filling inside each tortilla, roll them up, and cover the bottom of the baking dish.
- Add half a cup of water to the leftover filling and pour it over the tortillas.
- Wrap with aluminum foil and bake for 30 minutes.
- Uncover then bake for another 15 minutes until brown.
- Sprinkle the rest of the cheese over the top and cook for another 5 minutes until the cheese is melted.