Creamy Chicken Enchiladas

19 Aug

Print the recipe page!  creamy chicken enchiladas

I’m loving anything mexican this week and this dish is as good as it gets!  Seeing this recipe at gave me hope that this white enchilada favorite our family has loved for so long could be made over into a great 100% food storage meal!  If you’ve never had this before I can almost guarantee you’ll love it.  I’ve changed up some things since the last time I made it as a long term meal.  In my search for the perfect 100% white flour tortilla, I tried a new tortilla recipe that I found over at Allrecipes.  I’m excited to report that I honestly think it’s the best one I’ve made yet– these tortillas are even better than the ones you buy at the store– not oily,  just soft and delicious!  Secondly, instead of using freeze dried cheese I tried a canned Kraft variety that can be shredded and then I just added it into the sauce.  It turned out wonderful — I hope you enjoy it too!

Serves 10 – 12

Prep Time:  30-40 minutes


Homemade Tortillas (I halved the recipe given here):

2 cups all purpose flour

1/2 tsp. salt

1 tsp. baking powder

1 TBS shortening

3/4 cups water

White Enchilada Chicken Sauce

2 cans (10 3/4 oz.) Cream of Chicken Soup

1/2 cup powdered sour cream, sifted

1-2 (7 oz.) cans green chilies — I used two cans

1 can evaporated milk

1/2 can canned cheese, shredded (see note)

Other Enchilada Fillings

Spanish rice of your choice (I used the rice I made here)

1 – 2 cans of canned chicken (see note)


White Enchilada Chicken Sauce

In mixing bowl combine Cream of Chicken Soup, sour cream powder (be sure it’s been sifted first) along with green chilies.  Pour in half of the can of evaporated milk and stir (see note).  Shred canned cheese into mixture and combine.

White Flour Tortillas

Whisk the flour, salt and baking powder together in a mixing bowl.  Mix in the shortening with your fingers until the flour resembles cornmeal.  Add the water and mix until the dough comes together.  Place on a lightly floured surface and knead a few minutes until smooth and elastic.  Divide the dough into 12 equal portions and roll into balls.

Preheat a large skillet over medium high heat.  Cover dough balls with a towel to prevent them from drying out.  Use a well floured rolling pin to roll dough ball into a thin round tortilla.  Place into the hot skillet and cook on low to medium (see note) for 2 minutes each side.  Place cooked tortilla on a plate, covered with a towel to help keep from drying out and continue rolling and cooking the remaining dough.

Assembling the enchiladas and preparing to bake

Pour a layer of chicken sauce mixture in the bottom of your baking dish.  One by one fill each tortilla with rice, chicken and chicken sauce.  Roll and lay in baking pan seam side down.  Spoon additional chicken sauce over the top of the enchiladas and bake for 30 – 40 minutes at 350 degrees.  Adjust cooking time in a sun oven accordingly depending on the temperature you’re able to achieve.




  • I bought my Kraft canned cheese at a website called “internet grocer” —  here’s the link!
  • In adding evaporated milk to the sauce be careful not to add too much or your sauce will be too thin.  You only need half a can.
  • When rolling out your tortillas make them about 7 inches round.  You don’t want to make them too thin or when they cook they’ll crisp and won’t be soft enough to use as tortillas.  Also, when cooking the tortillas make sure your temperature is between low to medium for the same reason.
  • If you choose not to include rice then you’ll need two cans of canned chicken.  If you are using rice in your enchiladas you only need one (12.5 oz.) can.

In my book this recipe is used as a:

*Long Term Recipe

*3 month meal

*Sun Oven meal

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