Tuesday, November 12, 2013

Chicken Enchiladas

Chicken is a must have for this household! For some reason when I am planning a meal I can come up with a lots more meals that include chicken then beef. It could be partly that for the past several months we were low on beef so I was saving it for that perfect dish.

We finally got the new meat grinder set up a few weeks ago and have the deer meet from last year all ground up and packaged and in the freezer *happy sigh* so hopefully soon we'll be having more recipes with something besides chicken here ;)

Anyways on to the delicious recipe!

Chicken Enchiladas

2 1/2 c cooked chicken
1 c cream of mushroom soup
1 1/2 Tbls taco seasoning
1/2 c salsa
1 1/2 c sour cream
1 small onion (diced)
1 1/2 c cheddar cheese
10 - 7'' tortillas


Mix sour cream, taco seasoning, cream of mushroom soup and salsa together. 
Set a 3/4 cup aside to put on top of burritos.
Add chicken and onion to the rest of the mixture and mix well.
Divide the mix evenly among the tortillas. 
Roll up and place them in a greased cake pan (9x13)
Spread remaining sauce on top and cover with cheese.
Bake at 350* for a half hour.
Serve with lettuce and tomatoes and corn chips.

(When I made this I discovered I only had 4 tortillas in the fridge so I just loaded them up and used a square baking pan instead of a 9x13  and it turned out great :) But if you want more left try filling more tortillas and using a 9x13 pan.)

Its up to you to see the beauty of everyday things.


  1. Leah, your chicken enchiladas look so scrumptious. I will try them your way the next time I make them.

  2. Oh Leah! This looks so delicious! I had this on my menu plan for this week but have not looked into a recipe yet. I may have to try this one!

  3. Love this recipe...I have this planned out on the menu and may just use your recipe!


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