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Ll's Favorite Chicken Enchiladas

Ll's Favorite Chicken Enchiladas Recipe

This is my own personal recipe that we have loved for years. I just never got around to writing it down in recipe form. I have also used 1 pkg. Lawry's fajita marinade instead of the rub. The tortillas could be steamed in a steamer in stead of being fried.
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Prep Time 45 mins
Cook Time 45 mins
Course Main Course
Cuisine Mexican
Servings 24 enchiladas
Calories 847 kcal

Ingredients
  

  • 2 lbs chicken breasts, boneless and skinless
  • 1/2 cup Mexican seasoning ($notetemplate1$ , I used the whole recipe minus the red peppers)
  • 1 small onion, chopped finely (optional)
  • 24 corn tortillas
  • 1 1/2 lbs cheese, grated (I use mexican combination or monterey jack)
  • 28 ounces red enchilada sauce (I use mild or use medium if you like things hotter, I use El Pato brand)
  • 24 ounces sour cream (I have used regular and low-fat)
  • oil for frying tortilla
  • guacamole

Instructions
 

  • This recipe uses 2 13x9 pans. 12 enchiladas per pan.
  • Bake at 350F for 35 minutes total.
  • Put the rub on the chicken. (or marinate the chicken breasts for 30 minutes.).
  • Cook the breasts on broil for 5 minutes on each side.
  • Let the breasts cool for 15 minutes.
  • Chop the chicken breasts finely. Set aside.
  • If using onions add them to chicken .
  • Combine enchilada sauce and sour cream in large saucepan. Heat on low.
  • Soften tortillas on both sides in oil, or steam. I drain torillas on paper towels until used.
  • Put 4 serving spoons of sauce in the bottom of pan.
  • Dip tortilla into sauce mixture on both sides of tortilla.
  • Put tortilla in pan, add 1 heaping serving spoon chicken and then cheese into tortilla.
  • Wrap up and proceed with the next 11 tortillas.
  • Set this pan aside and proceed with the rest of enchiladas in other pan.
  • Divide the leftover sauce over the the enchiladas in both pans.
  • Spread the last 8 oz. of grated cheese between the 2 pans. I use approximately 8 oz cheese per pan.
  • Cover with foil. At this point I refrigerate one pan for later in the week.
  • Bake pan for 20 minutes , then remove foil and cook for an additional 15 minutes.
  • Remove from oven and let set 10 minutes.
  • Serve with guacamole.

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Nutrition

Serving: 468gCalories: 847kcalCarbohydrates: 50.1gProtein: 48gFat: 51.1gSaturated Fat: 26.8gCholesterol: 173.8mgSodium: 1859mgFiber: 6.2gSugar: 10.4g
Keyword < 4 Hours, Cheese, Chicken, Chicken Breast, Meat, Mexican, Poultry
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