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Prep Time:
1h 15m
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Cook Time:
30m
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Total Time:
1h 45m
Ingredients
- 1 whole free range chicken (mine was about 4 lbs)
- 1 pkg sharp cheddar cheese
- 1 pkg monterrey jack cheese
- 16 oz sour cream
- 1 can cream of chicken soup
- 1 jar of pickled jalapenos
- 1 pkg flour tortillas (I only used 6)
Instructions
- Preheat oven to 350 degrees F.
- Put the chicken in a large pot. Cover with water and bring to a boil. Once boiling, lower the heat to a simmer (still a light boil) and cover. Cook until the chicken is done; mine took an hour but if you use a larger chicken it will take a little longer. When the chicken is fully cooked, take out of liquid and set aside to cool. Once the chicken is cool, pull apart the meat from the bones and skin and set aside... the chicken should be super tender and easy to pull apart! Reserve the cooking liquid.
- To assemble- I create an assembly line on the counter which makes making this dish super easy. First, put some of the cooking liquid on the bottom of your baking dish to make sure the tortillas don\'t stick.
- Take a tortilla, dip the center in the cooking liquid to make it more pliable, put about 3 tablespoons of the soup (I diluted mine with some of the cooking liquid) on the bottom of the tortilla and fill with a couple ounces of chicken, some cheddar cheese and Monterrey jack on top. (I used about 2 tablespoons of each cheese but you can put in however much you like!) Fold the filled tortilla and place open side down in the dish so the enchilada stays closed.
- Repeat this process with however many tortillas will fit in your baking dish; mine fit 6!
- Top the tortillas with a couple spoonfuls of the soup mixture (mine was diluted) then coat with all the sour cream. I swapped half of the sour cream for Greek yogurt which tasted just as good! Top the sour cream with the remaining cheeses, then cover the top with jalapenos, I use a lot!
- Bake the enchiladas for 30 minutes or until the cheese is bubbly and melted. Serve warm!
