Chicken Enchiladas Lenny's Way


Easy to double and freeze half. Serve with refried beans and spanish rice.

Chicken Enchiladas Lenny's Way


For 4 Person(s)


  • 1 lb(s) Chicken, breast
  • 1 Cream of Chicken Soup
  • 1/2 cup(s) Salsa, mild and chunky
  • 1/2 cup(s) Sour Cream
  • 2 oz(s) Green Chilies, chopped
  • 2 oz(s) Jalapenos, chopped
  • 1/3 cup(s) Corn, frozen and thawed
  • 3 cup(s) Mexican Mixed Cheese, shredded
  • 8 Flour Tortillas
  • 1/2 cup(s) Enchilada Sauce, mild

Chicken Enchiladas Lenny's Way Directions

  1. Preheat the oven to 350º F.
  2. In a large pot, cover the chicken with salted water, bring to a boil. Once cooked remove to cool. Save the broth.
  3. Shred the chicken once it's cooled.
  4. Prepare the cream of chicken soup using a half can of the saved chicken broth. Spread 1/2 cup of the soup mix in a baking dish.
  5. Add to the remaining soup, salsa, sour cream, chilies, 1 cup of cheese and the shreded chicken. Heat until ingredients are warmed.
  6. Spoon the mixture to one side of the tortilla, roll and place seam down in the baking dish.
  7. Top with enchilada sauce and remaining cheese.
  8. Bake at 350º F until cheese is melted, about 20 minutes.


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