Chicken Enchiladas

Submitted by jennifer.blake-some

"This is a great, creamy enchilada recipe."

 

• Ready In: 55mins
• Ingredients: 6
• Serves: 8

ingredients

• 8 large flour tortillas
• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (17 1/4 ounce) jar enchilada sauce
• 8 ounces shredded cheddar cheese

directions

1. Cook chicken pieces in a skillet until done.
2. Mix soups and 1/2 the jar of enchilada sauce in a bowl.
3. Pour about 1/3 of the mixture into the chicken and mix well.
4. Fill each tortilla with chicken mixture and some shredded cheese.
5. Roll and lay side by side (seams down) in a lightly greased 9 x 13 x 2 inch pan.
6. Pour remaining soup mixture over the top of the rolled enchiladas and drizzle with some enchilada sauce. Top with the rest of the shredded cheese.
7. Cover with foil and bake at 325 degrees F for 35 to 40 minutes.

Reviews

[lazyme]

This was really simple and good. I don't understand why it hasn't been reviewed before. I used some leftover cooked chicken from another meal so this went together even faster. Thanks for sharing. Made for Bargain Basement Tag.