Chicken enchiladas
Chicken enchiladas
Ingredients/Components
- cooked chicken, shredded - 1 lb
- can cream of chicken soup - 1 item
- can cream of mushroom soup - 1 item
- can green medium enchilada sauce - 1 item
- corn tortillas - 1 pkg
- shredded cheese either Monterey Jack or Cheddar - 4 c
How to make chicken enchiladas:
Thin down the soups with 1 1/2 cups of chicken stock and season to taste with salt and pepper. Optional thyme and extra chopped green chili to taste. Bring to simmer in a large saucepan over medium heat and stir occasionally.Layer a casserole dish that was sprayed with a nonstick spray with 3 or 4 corn tortillas flat. Next, layer of chicken mixture over the tortillas. Continue with tortillas and chicken mixture for about 3 or 4 layers. End casserole dish by covering with cheese. Put in oven for 30 to 45 minutes in a 350° oven.
While that's cooking, heat some vegetable oil in a small frying pan and make tortilla chips to serve with enchiladas.
Recipe categories: Chicken, Main dish, Poultry.
Rating:
Related ingredients:
vegetable oil, chicken breasts, chicken wings, spaghetti noodles 8 oz, bundles fresh broccoli or more, whole boneless chicken breasts, , cut up, skin removed
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