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Easy Cheesy Chicken Enchiladas |
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Ingredients
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* 1 lb boneless skinless chicken breast (cooked thru and shredded)
* 1 can cream of mushroom soup
* 1 can cream of chicken soup
* 1 small can green chilis (drained)
* 1/4 C milk
* 6-8 large flour tortillas
* 2 C shredded cheddar cheese
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Directions
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* preheat oven to 350*
1. Completely cook chicken in boiling water about 15 mins. Allow to cool a few minutes before shredding.
2. combine soups, drained green chilis and milk in a large mixing bowl.
3. Put a few spoonfulls of the soup mixture in the bottom of a 9x13 casserole dish.
4. For each tortilla, cover the outside of the tortilla w the soup mixture. Fill w shredded chicken, 2 tbsp of soup mix and a pinch of shredded cheese. Roll up and place in the casserole dish.
5. Continue this until casserole dish is full.
6. Pour remaining soup mixture evenly over the top.
7. Cover w remaining shredded cheese.
8. Bake in oven @ 350 for 30-35 mins or til cheese is melted and slightly browned. Let rest before serving. Makes 6-8 servings.
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Story
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This is a recipe that my mom taught me years ago. Its Mexican food made easy and surprisingly enough is inexpensive to make. Its a little messy for the clean up but its totally worth it for the end results! This is a restaurant worthy meal when paired w spanish rice and refried beans. Pico de gallo, sour cream and guacamole are great additions to this dish as well. Enjoy!
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