Janelles Famous Chicken Enchiladas Recipe

Name: Janelles Famous Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 pound Boneless, Skinless Chicken Breasts; 26 ounces, weight Cream Of Chicken Soup; 7 ounces, fluid Chicken Broth; 4 ounces, weight Chopped Green Chilies; 1/4 cups Salsa Verde, Plus More For Topping; 1- 1/2 Tablespoon Chili Powder (more Or Less Depending On How Spicy You Like It); 1- 1/2 teaspoon Cumin; 1 teaspoon Paprika; 1/2 teaspoons Garlic Powder; 1/2 teaspoons Cayenne Pepper (Optional); 3/4 cups Sour Cream; 2 cups Shredded Cheese (use Any Kind You Like); 10 whole Flour Tortillas

Servings: persons

1- 1/2 pound Boneless, Skinless Chicken Breasts
26 ounces, weight Cream Of Chicken Soup
7 ounces, fluid Chicken Broth
4 ounces, weight Chopped Green Chilies
1/4 cups Salsa Verde, Plus More For Topping
1- 1/2 Tablespoon Chili Powder (more Or Less Depending On How Spicy You Like It)
1- 1/2 teaspoon Cumin
1 teaspoon Paprika
1/2 teaspoons Garlic Powder
1/2 teaspoons Cayenne Pepper (Optional)
3/4 cups Sour Cream
2 cups Shredded Cheese (use Any Kind You Like)
10 whole Flour Tortillas

1
Place chicken breasts in a slow cooker.
2
Top with:
3
cream of chicken chicken broth green chilies 1/4 cup salsa verde chili powder cumin paprika garlic powder cayenne pepper (optional)
4
Cook on high for 3-4 hours, until chicken is cooked and tender.
5
Remove chicken and shred.
6
I use 2 forks and go to town.
7
Add sour cream and 1/2 cup of cheese to the sauce.
8
Spray a 9x13 dish and put a thin layer of the sauce mixture.
9
Spoon chicken and sauce into the tortillas and roll.
10
(Make sure to leave enough sauce for the top.)
11
Place seam side down in the dish.
12
Top with more salsa verde (if you dont like it spicy, skip this step).
13
Top with remaining sauce and cheese.
14
(If you run out of sauce, just mix some sour cream and cream of chicken with some spices.)
15
Cover with foil.
16
Place in the oven at 375 degrees for 20 minutes, remove foil and continue to cook for 10 minutes or until bubbly.
17
I usually plate up some shredded lettuce, sour cream, and green onions for toppings.
18
I serve this with Spanish Rice.
19
I got the rice recipe from Pioneer Woman.
20
It is the first part of Pastor Ryans Mexican Lasagna.
21
Yummy!

1750

kcal

Calories

Fat

205

Carbs

125

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1- 1/2 pound Boneless, Skinless Chicken Breasts, 26 ounces, weight Cream Of Chicken Soup, 7 ounces, fluid Chicken Broth, 4 ounces, weight Chopped Green Chilies, and more.

Yes, Janelles Famous Chicken Enchiladas 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!

Janelles Famous Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions