Enchilada'S With Fiesta Cream Sauce Recipe

Name: Enchilada'S With Fiesta Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken breasts; 2/3 cup water; 1 large yellow onion, coarsely chopped; 2 (1 ounce) packets fiesta hidden valley ranch dressing mix; 2 (1/4 ounce) packets Sazon Goya seasoning, with coriander and annatto; 1 (26 ounce) can Campbell's Cream of Mushroom Soup; 1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup; 16 ounces sour cream; 1 (15 1/4 ounce) salsa verde; 8 ounces monterey jack cheese; 24 count mission corn tortillas (extra thin); 16 ounces shredded monterey jack and cheddar cheese blend

Servings: persons

2 lbs boneless skinless chicken breasts
2/3 cup water
1 large yellow onion, coarsely chopped
2 (1 ounce) packets fiesta hidden valley ranch dressing mix
2 (1/4 ounce) packets Sazon Goya seasoning, with coriander and annatto
1 (26 ounce) can Campbell's Cream of Mushroom Soup
1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup
16 ounces sour cream
1 (15 1/4 ounce) salsa verde
8 ounces monterey jack cheese
24 count mission corn tortillas (extra thin)
16 ounces shredded monterey jack and cheddar cheese blend

1
Rinse and clean chicken breast and place in crockpot.
2
Add 1 pkt of fiesta ranch seasoning on top of chicken.
3
Add 2/3 cup of water to mix and chicken and be sure chicken is coated thoroughly.
4
Add coarsely chopped onion on top of chicken and turn crock on low.
5
After chicken is tender and reserve 2/3 cup broth for sauce.
6
Shred chicken and drain off remaining liquid over colander to be sure to catch any onion and then return onion to chicken.
7
Add 1 jar verde salsa to chicken and stir.
8
Cut Monterey jack cheese into large chunks and place in chicken then stir.
9
Turn on crock to high and cover for about 20 minutes.
10
To make cream sauce add mushroom soup to medium sauce pan then add sour cream, Goya seasoning packets, 1/2 pkt of fiesta ranch mix, and the reserved broth and stir frequently over medium until heated.
11
Soften corn tortillas in warmer then fill with chicken mixture, roll and place in 9/13 inch pan sprayed with pam.
12
Top enchiladas with cream sauce. Make sure to run a scraper along edges of pan to allow sauce to fully surround enchiladas.
13
Top with shredded cheddar jack and bake for 30 minutes at 375 degrees.

1814

kcal

Calories

Fat

125

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs boneless skinless chicken breasts, 2/3 cup water, 1 large yellow onion, coarsely chopped, 2 (1 ounce) packets fiesta hidden valley ranch dressing mix, and more.

Yes, Enchilada'S With Fiesta Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Enchilada'S With Fiesta Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions