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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 16 |
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i got this recipe from my food science teacher, Mrs. Gentry (she gave me permission to post). This is simply the best chicken enchiladas in the entire world! Ingredients:
2 lbs chicken (deboned or boneless) |
16 ounces shredded mozzarella cheese |
24 ounces sour cream |
jalapeno, and juice from jar |
1 (20 ounce) can cream of mushroom soup |
3 -5 tablespoons jalapeno juice |
tortilla (bag about 16) |
Directions:
1. Cook chicken in 1 quart of boiling water whit 2 bouillon cubes (optional because you can just use the broth from the cooked chicken) for about 15 minutes.
2. Use 2 quarts water if cooking a whole chicken, and cook for 30 minutes.
3. Cool chicken, keeping the chicken broth.
4. Cut into tiny pieces.
5. Mix sour cream, cheese, cream of mushroom, 1/2 cup broth, and Jalapeno juice in bowl.
6. Set back 1/3 of this mixture to use for the sauce.
7. Mix chicken into mixture that is not set back.
8. Place some of the chicken mixture on each tortilla.
9. Roll.
10. Place in a microwave dish casserole dish.
11. Then after you fill the dish up, set in microwave for about 5 minutes.
12. Turn dish if necessary.
13. When the sauce is boiling around the sides and in the middle they are done.
14. If you want to cook them in the oven then you need to preheat the oven to 350°F.
15. Then cook for 30 minutes.
16. Take it out and let it cool for about 2 minutes.
17. ENJOY!
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