Debbie(Donny) Osmond's Chicken Enchiladas
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Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (278.8 g)
- Calories 595.7
- Total Fat - 27.9 g
- Saturated Fat - 12.3 g
- Cholesterol - 153 mg
- Sodium - 869.8 mg
- Total Carbohydrate - 23.2 g
- Dietary Fiber - 3.1 g
- Sugars - 2 g
- Protein - 61.8 g
- Calcium - 829.6 mg
- Iron - 2.1 mg
- Vitamin C - 15.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350F.
Step 2
Boil the chicken breast with cut up onions until done, adding water as needed.
Step 3
Then cut the chicken into cubes.
Step 4
Season lightly.
Step 5
Mix together soup, (scrape can), sour cream and chilis in a bowl and add drained chicken (save broth for rice to serve with it) and set aside.
Step 6
In a skillet, heat olive oil (just enough to cover bottom).
Step 7
Place one tortilla in oil and just as it starts to bubble, turn over and heat the other side (a few seconds on each side - you don't want them to harden or be crispy, just heat them up).
Step 8
Then lay on paper towel to soak up excess oil. Repeat for all tortillas.
Step 9
In 9x13 pan, lay 3-4 tortillas in bottom of pan, sprinkle mixture of cheeses on top of tortillas.
Step 10
Then put 2 cups of the chicken mixture on top of cheese and repeat till it's gone.
Step 11
Top with cheese.
Step 12
Bake for approximately 45 minutes or until hot and bubbly.
Tips
No special items needed.
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