Chicken enchilada

Chicken enchilada

Ingredients/Components

• can cream of chicken soup - 1 item
• medium onion, diced - 1 item
• can Ro-Tel tomatoes - 1 item
• corn tortillas - 24 item
• Cheddar cheese, grated - 1 lb
• can Cheddar cheese soup - 1 item
• chicken breasts, boiled, deboned and diced - 4 item
• Sauce:1 can cream of mushroom soup

How to make chicken enchilada:

Sauce:1 can cream of mushroom soup1 can cream of chicken soup1 can Cheddar cheese soup1 can Ro-Tel tomatoes Combine all sauce ingredients together.

In skillet with approximately 1/4-inch oil on medium heat, dip each tortilla just a few seconds until it begins to blister and becomes limp. Do not fry until crisp. Set aside until all tortillas are ready.

One tortilla at a time, put a spoonful of sauce, chicken, a little onion and cheese. Fold it over and place it in lightly greased baking dish. Repeat until chicken is all used.

Pour remaining sauce over enchiladas and top with remaining cheese. Cook at 350° uncovered for approximately 30 minutes or until bubbly.

Hint: I put about 1/4-inch of chicken broth in greased pan to keep tortillas from becoming too hard while cooking.

Recipe categories: Low cholesterol, Main dish, One Dish meal.