Gerry's Chicken Enchiladas

This recipe for Gerry's chicken enchiladas are filled with chicken that was first simmered in tomatoes, chile peppers, and creamy soup.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 718 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (14.5 ounce) can chicken broth
• 1 bunch green onions, chopped
• 1 (14.5 ounce) can stewed tomatoes
• 3 cups shredded Cheddar cheese
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (10 ounce) can enchilada sauce
• 4 boneless, skinless chicken breast halves
• 6 (6 inch) corn tortillas
• 0.5 pint heavy cream
• 12 small chile peppers, diced

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Remove chicken from marinade and shake off excess. Discard remaining marinade.

Step 3

Cut chicken breasts into 1-inch strips; place in a medium glass or ceramic bowl. Add desired marinade; toss until chicken coated in marinade. Cover bowl; marinate in the refrigerator for at least 30 minutes.

Step 4

Heat oil in a large skillet over medium heat. Add chicken and chopped onion; cook until chicken is evenly browned. Stir in stewed tomatoes, soup, broth, diced tomatoes with green chile peppers, and diced chile peppers; bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink and juices run clear, 20 to 30 minutes.

Step 5

Remove chicken from skillet; shred when cool enough to handle. Meanwhile, continue simmering tomato mixture in skillet until reduced to about 2 1/4 cups.

Step 6

Combine shredded chicken and about 1/4 cup reduced tomato mixture (just enough to make a paste-like mixture) in a medium bowl; stir in 1/2 bunch chopped green onions. Pour remaining 2 cups reduced tomato mixture into a 9x13-inch baking dish.

Step 7

Heat cream in a separate skillet over low heat, being careful not to boil. Dip tortillas into warm cream to soften and coat; transfer to a work surface. Spoon about 1/3 cup chicken mixture onto each tortilla; top each with about 1/4 cup Cheddar cheese. Roll up tortillas to enclose filling. Place rolled tortillas in the baking dish, seam-sides down, and drizzle with enchilada sauce. Cover with remaining 1 1/2 cups Cheddar cheese; sprinkle remaining 1/2 bunch chopped green onions over cheese.

Step 8

Bake in the preheated oven, uncovered, until cheese is melted and bubbling, about 25 minutes.