Momma’s White Chicken Enchiladas || Recipe

Most recipes I know are unique to my family. I am not sure if my mom had some hidden cookbook or if her grandmother whispered these recipes to her at a young age and she just never forgot. What I do know is she is the best cook in my world!

What you need: 

  • 2 to 3 chicken breasts (you can use thighs if you would like or even debone a chicken)
  • 2 cans cream of chicken soup (I recommend Campbell’s because they clearly know what they are doing)
  • 1 pint of sour cream
  • 2 cans green chiles, diced
  • 1 large onion, diced fine
  • 1lb of shredded cheese (I recommend colby jack)
  • 1 bag of regular tortilla chips
  • 9×11 pan

Boil your chicken breasts in a large pot. Be sure to season your water with salt. Chicken breasts are so bland so any flavor added is always a good idea. Once your water is boiling turn the heat down to medium-high for about 15 minutes. Then set your chicken aside.

Add your large onion that has been finely diced to a large mixing bowl.

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Then add sour cream, green chiles and cream of chicken.

Mix all the wet ingredients together. It won’t be the prettiest color, but stay with me.

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This actually smells really good. I remember my mom and I always dipping our chips in the mixture before we were done. Honestly, it could make for a very good dip!

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Now it is time to crush the chips. You will need to find a happy medium between too big and too small when crushing your chips. I suggest shooting for this size.

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Remember the chicken you set aside, time to shred it.

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I don’t claim to be any kind of expert in this area so shred your chicken however makes you happy. I used the toddler method where I took two forks and just started scrapping the chicken at a fast pace hoping it would turn out. This method took me awhile and I lost some chicken in the process. If anyone has any better tips for shredding chicken I would love to hear them!

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Now take your freshly crushed tortilla chips and layer the pan with about half the bag.

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Add half a layer of shredded chicken.

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Then spread half the soup mixture over the chicken.

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Finally, sprinkle half of your shredded cheese on top. (I got a little ahead of myself.)

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Repeat these steps for your second layer. Pop it in the oven at 350 degrees for 30 minutes. Once it’s done serve immediately while the cheese is still gooey! Enjoy!

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-K

Quick Directions:

Pre-heat oven to 350 degrees. Boil chicken breasts, shred and set aside. Finely chop one large onion and mix in all wet ingredients (sour cream, cream of chicken and diced green chiles). Crush a bag of tortilla chips until they are about nickel size. In your 9×11 baking dish layer half of all ingredients in this order: chips, chicken, soup mixture, cheese. Repeat for a second layer. Put it in the oven for 30 minutes. Eat.

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