This dish has been a family favorite for years. The kids never grow tired of Sloppy Chicken Enchiladas. You can make it as spicy or mild as your family can handle.
HERE'S HOW EASY IT IS
- 1 1/2 pounds of frozen skinless, boneless chicken breasts
- 1 medium onion, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (10 oz) cream of chicken soup
- 1/2 cup light sour cream
- 1 can (4 oz) green chilies
- 1/3 can roasted garlic tomatoes, drained
- 6 flour tortillas
- 1 1/2 cups shredded cheddar cheese
Heat oven to 350F degrees.
Gently defrost frozen chicken breasts in microwave, enough to cut up easily. In medium pan with 2 tablespoons of oil over medium to medium high heat, add cut up breasts in half dollar size pieces, onions, water, cumin, chili powder, salt and pepper, cover with lid. Cook the chicken for 15 minutes, until fully cooked.
In a large bowl, mix cream of chicken soup and sour cream. Use a pizza cutter to cut up tortillas into bite size pieces. Misted a 13×9x2 casserole dish with nonstick spray. When the chicken is finally cooked, empty the chicken mixture (broth & all) into the large soup mix bowl and stir. Toss in the tortillas and stir them around until they are well coated with the soup mix. Then, transfer the sloppy enchiladas to the casserole dish, spread it out evenly then top it with the cheese. Bake uncovered for 25-30 minutes.
KID FRIENDLY TIP
Top only half of the casserole with green chilies and tomatoes.
Topped with hot cherry peppers?
I love easy recipes, and that looks delicious too. Thanks.
Hi Andy! Thank you!
Sloppy chicken enchiladas was born from not having enough time to actually roll enchiladas. I do the same thing on occasion to the Ranch Burritos recipe. My family doesn’t mind, they think they’re eating a different recipe when it’s really one of their old favorites.
You’re doing a great work over at The New Cook, I really like your writing style. You help me remember what it’s like to learn how to cook. I’ll be lurking your blog for inspiration and perspective quite often.
I’m looking forward to trying this recipe out too.:)
If you like King Ranch Chicken, you’ll like this one.
I just wanna say.. ty so much jill!. i’m an 18 yr old guy from singapore and i have to say i love to cook. athough its not in the right thread i want to say ur potato soup was AWESOME!. i just made it yesterday and it was so fufilling. ty so much jill!. love you and ur site!. did the strawberry smoothie for my nieces and my gf and boy did they love it!.
YEAH!!!! You’re comment was my first read of my blogday. WHAT A WAY TO START OFF MY DAY!
Thank you Kenneth – I’m thrilled to hear these recipes are working so well for you and your family.
Don’t worry that you shared in the ‘wrong’ thread. shoot- your enthusiasm will encourage folks to go check out what you’re talking about, and that’s right on for me!
Jill, just wanted to let you know that any time I make this recipe there are never any leftovers–even my youngest son (12) who hates anything hot/spicy eats it!
I’ve substituted chunky style salsa for the tomatoes and green chiles before and it went over well. I did cut the cumin and chili powder a bit when I did that so it wouldn’t be too hot. My middle son (16) likes things hot, so he’ll add a few shakes of hot sauce to his before eating.
That’s great, Christin! Do you simply double the recipe to satisfy two growing boys? Max is only 8, yet, there are times when he can really put away the groceries. I can’t imagine his appetite at 15!
I haven’t doubled it, but often make spanish rice and refried beans as sides. Today I made up some mini loaves of beer bread, but did one of the loaves with salsa and cheddar mixed in to go with the casserole. It’s all about the sides!
While I’m at it, I also mixed it all in the casserole dish instead of a mixing bowl (since all of the bowls were in the dishwasher from baking today.) One less bowl to wash up and it baked up nicely!
It’s all about the sides. It’s all about the sides. (I’m taking that wisdom into my future.)
My Aunt makes beer bread, it’s so good. OH AND I HAVE HER RECIPE and I have beer! I should make some of that this week to eat with our leftover chicken chili. Thank you for mentioning it. And I’m gonna have to try the salsa & cheddar, that sounds too good to pass up.
How much water are you supossed to put in? Thanks.
Just enough to cover the bottom of the pan. It keeps the chicken from drying out and becoming chewy.