Chicken Enchiladas.

Freshman year of college is adventurous and life-changing. I met new friends from here, there, over yonder, over seas, and everywhere in between. Kylee introduced me to Enchiladas with her delicious, creamy recipe. She would host dinner nights and serve these to our crew and one time, this crazy chick had been hanging out with us and pretended someone was stalking her and we got so scared, thinking they were outside! It was all a big, strange joke (farce, lie) and we stopped hanging out with her. Kylee and I continue to be friends and I’ve tweaked her recipe a bit, but it continues to be my go-to “Take to a Friend” dish and is always loved by friends and family.

As always, these ingredients are guidelines. I have made the sauce using packages of the dried enchilada mix (following their instructions to make sauce), or used large cans of cream/soup… sometimes I add garlic or a splash of wine. Whatever is handy.


  • Rice
  • Black beans
  • Shredded/matchstick carrots


  • Cook and shred chicken.
  • Warm olive oil in large sauce pan, sauté onion.
  • Whisk in Enchilada sauce and cans of soup.
  • Simmer.
  • Season as desired, adding diced green chilies.
  • Coat bottom and sides of 2 large casserole pans with sauce. (This prevents enchiladas from sticking and/or drying out)
  • Fill and roll enchiladas (TIP: Make an assembly line of your ingredients then use your hands to grab the ingredients!)
    • Layer Ingredients:
      • Mixture of Rice, Chicken, Cheese and Enchilada Sauce
      • Beans
      • Carrots
      • Additional Sauce

Place seam-side down in pans, tightly next to each other.
Cover with enchilada sauce- making sure to extend all the way to edges and between the enchiladas.
Top with a few handfuls of cheese.
Bake at 325 for 45 minutes.
Top with more cheese; serve with additional sauce and sour cream, if desired.

Enjoy! Freeze any extra sauce.


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