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Enjoy an authentic and healthy Mexican meal with your family with this Zesty Chicken Enchilada recipe! Match the zing of the chilies with the richness of the sour cream and cheeses in this hearty meal your kids will love!
3 to 4 large chicken breasts
2 10-ounce cans of cream of chicken soup
1 4-ounce can diced chilies
1 3-ounce can olives
1 pint sour cream
2 cups grated mozzarella cheese
2 cups grated cheddar cheese
1 dozen tortillas (medium)
Dice the chicken breasts into small cubes, and cook in a Berlinger Haus 11” Frypan, stirring quickly to avoid burning.
Preheat your oven to 350˚F. Meanwhile, mix the soup, chilies, olives, sour cream and mozzarella in a large mixing bowl. Combine with the chicken when finished.
Coat the bottom of an Oblong Baking Roasting Pan with a non-stick cooking spray. Coat the bottom of the pan with a thin layer of sauce. Add tortillas to the pan bottom according to your preference.
Once you have filled the bottom of the pan evenly, pour the remaining mixture on top and sprinkle with cheddar cheese. Place the pan into the oven, and let cook for 40 minutes. Remove, and serve.
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