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Anyone got roxys chicken enchilada recipe?

Honky Lips

Welcome to the shit show.
May 21, 2020
Member Number
Omaha, Ne “ish”
On the dead board I believe it was her in the cooking thread but she had some pretty tasty chicken enchilada recipe. Not giving the canuks any money to see the cooking forum.
Found my recipe on line, caused all kinds of hate because it used mushroom soup.
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On an old shop laptop i think I have the original PBB cookbook if its in there. Ill check the next time im over there.
It's enchiladas.....red sauce , cheese, chicken, and corn meal right ????

Fkn do some trial runs, dial the recipe in, and post it here.

I'm sorry I just dont understand the search for a recipe that clearly is hard to find, as opposed to getting in the kitchen and working this out. Go and empower yourself lol:flipoff2::lmao:
Holy shit 2 yrs ago you posted this ? And you're back still needing this recipe.....jfc
Every 2 years, like clockwork!

Screenshot 2023-02-24 at 14-46-26 Chicken enchilada recipes in the cooking forum.png
Can we get a text version :grinpimp:
Goddamn, you're needy!

"Renee said:
I have been making these for a few years now. Untraditional, but VERY good.
2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives
1. Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
2. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
3. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
4. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
5. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes."
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