Chicken enchiladas

Chicken enchiladas



  • carton sour cream - 1/2 item
  • can cream of chicken soup - 1 item
  • can Ro-Tel tomatoes, drained - 1 item
  • approximately 10 to 15 chicken tenders, chopped
  • each: Cheddar cheese, Monterey Jack cheese and Mozzarella cheese

How to make chicken enchiladas:

Cook chicken in small amount of oleo and Italian salad dressing. When done, add cream of chicken soup, drained Ro-Tel tomatoes, sour cream and cheeses. Simmer until all cheese is melted. Let cool slightly, then roll up in flour tortilla shells (approximately 2 to 3 tablespoons mixture per shell). Place in casserole dish. If you have any cheese mixture left, spread it over rolled up shells. Bake at 350° for 25 to 30 minutes.

Recipe categories: Chicken, Main dish, Poultry.

Chicken enchiladas
Average rating: 3 of 5, total votes: 3
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

Related ingredients:
milk, salt, flour, butter, water, vegetable oil, pepper, skim milk
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