Marsha’s Chicken Enchiladas

This recipe came from a very good family friend.  It is easy, always good, and one of the few leftovers my Cowboy will eat.

When J was in college his roommates took turns cooking supper.  This recipe was the first opportunity I had to eat J’s cooking and I was impressed!

Chicken Enchiladas

2 ½ – 3  pounds chicken breast meat, but up ½ inch by ½ inch pieces.  I like to use meat from a roasted or broasted chicken. 


Sautee chicken and 1 medium onion, chopped in 2 Tbs butter until chicken is done. If you use roasted/broasted chicken it is already cooked, so just sautee the onion.

Sautee onion. If you are into garlic toss some of that in too.

 Add: 2 cans cream of Chicken Soup         

          1 pint Sour Cream

16 oz jar of salsa


Simmer 10 minutes.

All heated up and mixed together.

Stir in chicken, onion and your choice of extra flavor.

Sometimes I like to add a few extras, like diced green chilies.

Soften ten 7 inch flour tortillas so they will roll.

Put 3-4 spoonfuls of filling on each tortilla.  Roll loosely and place seam side down in lightly greased 9 X 13 inch pan.

J likes extra cheese.

I prefer tomatoes.

Pour remaining filling over top of tortillas.

Cover with shredded cheese, Monterrey Jack or Cheddar.  The pan will be full!  I recommend setting the enchilada pan on a cookie sheet lined with parchment paper.  You will thank me later!

Bake at 325 degrees for 40 minutes.

Can be made up to a day ahead of time and refrigerated.  Allow an extra 15 minutes of heating time.

I like to add some extra characters to my dish.  Green chilies, black olives, fresh tomatoes, Rotel diced tomatoes and green chilies, and  fresh cilantro have made apperances in the past.  Feel free to add your families favorite Mexican Flavor!

Does your family like leftovers or are you a one meal cook?


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4 Responses to Marsha’s Chicken Enchiladas

  1. Jona says:

    Yum ~ can’t wait to try these! Mark is not too keen on leftovers, but if these go over well at your house, I bet they will at ours! 🙂

    • Robyn says:

      Let me know what you think, Miss Jona. These enchiladas are excellent eaten cold the next day, in my opinion.

  2. Michelle says:

    My family loves enchiladas….sometimes we have them for the holidays…only made with turkey if we have celebrated early with family. It became a joke two years ago because of the weather, whenever there was a holiday, our family was alone for the day itself and had enchiladas. Beef ones are great too!

    Leftovers are a must in our house, just because I don’t want to come up with more meals! I always fix a bit more, and don’t get too many complaints!

  3. Linda Puckett says:

    These sound wonderful…my family could eat tex-mex, as we call these kinds of dishes, everyday!! Live your site!!

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