Total Time
1hr 5mins
Prep 35 mins
Cook 30 mins

This is a recipe that my mother use to make. It reminds me of home.

Ingredients Nutrition


  1. Place chicken in pot with approx.
  2. 4 cups water.
  3. Salt and pepper.
  4. Boil and cook 30-45 minutes.
  5. Let cool and debone.
  6. Reserve 2 cups of the chicken broth.
  7. Preheat oven to 350° F.
  8. In another pot, melt butter.
  9. Add chopped onion to the butter and sautee the onions.
  10. Salt and pepper.
  11. Add Ro-tel, chicken broth and both soups.
  12. Heat through.
  13. Add chicken and stir into mixture.
  14. Spray casserole dish or pan with Pam to prevent sticking.
  15. Tear tortillas in 4's and layer bottom of dish/pan with them.
  16. Spread mixture on top of tortillas and top it with cheese.
  17. Repeat this step one more time.
  18. Place in oven and cook 30-40 minutes.
Most Helpful

This is VERY similar to the recipe my sister makes...we just had it this weekend, and it was as yummy as I remember it! The only differences is we use flour tortillas, and place a huge spoonful of the mixture into each tortilla; roll it and place them in the baking dish and cook for 30 minutes covered; we melt Velveeta cheese together with the Ro-tel and pour it over the enchiladas after cooking, then place back in the oven for 10 more minutes, uncovered. But the ingredients are the same...and this turns out so scrumptious!!! Thanks for posting this Misplaced Texan!

Troop Angel September 26, 2005