4 - 6 boneless skinless chicken breasts cooked and cubed
1 package shredded cheese (your choice) divided
1 can green chilies (more if you want)
1 small onion chopped
1 family size can cream of chicken soup
salt
pepper
sour cream
salsa
Instructions
Preheat oven to 350°F. Spray a 9x13 cake pan with cooking spray. Using a spatula spread 1/2 of the can of cream of chicken soup in the bottom of the cake pan.
In a large mixing bowl combine chicken, 1/4 to 1/2 the package of shredded cheese depending on if you like a lot of cheese or not, onion, green chilies, salt, and pepper.
Warm up the tortilla shells in the microwave so they are easier to work with. Lay one shell out and spoon a couple spoonfuls into the center of the shell. Roll the shell up like a burrito. I fold one long side up then fold the two outer sides in then roll it the rest of the way up. Place in the pan on top of the soup. Continue doing this until your pan is full. I can usually fit about 6 to 8 in a pan depending on how big I make them.
Pour remaining soup over top of the enchiladas and spread evenly over the top. Sprinkle remaining cheese over top. Cover with tin foil and bake for 25 minutes. Remove foil and bake for another 5 minutes. Remove from oven and let cool for 5 minutes. Serve with sour cream and salsa (optional).
Originally Submitted
3/18/2010
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