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Depending on how full you make the enchiladas will determine how many servings you get. I usually use a 13x9 pan as well as a 11x9 and have enough mixture left to almost cover both pans. I freeze one pan for a later dinner.
The longest step in the whole process is boiling the chicken. I usually mix the soups through the onion and put it in the fridge, while waiting for the chicken to boil. Then add the broth and chicken cut up in pieces.
When spooning mixture into the tortillas, I hold the tortilla and put a spoonful, about palm size, and then roll. It usually makes a good size.