Enchiladas Acapulco

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 3/4 ounce) can cream of chicken soup, undiluted
  • 1 12
    cups cooked chicken, shredded (canned chicken is fine)
  • 2
    cups shredded Mexican blend cheese
  • 2 -3
    tablespoons old el paso taco seasoning mix
  • 14
  • 1
    (19 ounce) can green enchilada sauce (check the ethnic aisle for some really killer sauce, two small ones will work fine)
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DIRECTIONS

  • Preheat the oven to 400 degrees.
  • In a medium bowl, combine the chicken soup, chicken meat, 1 cup cheese, 2 tablespoons enchilada sauce, the sour cream, and the taco seasoning (more or less of this to taste).
  • Spray the bottom and sides of a 9x13 pan and spoon enough sauce from the can to cover the bottom with a thin layer.
  • Heat each tortilla in the microwave until soft enough to fold easily. Fill each tortilla and roll burrito-style. Place in the pan.
  • Pour all the remaining sauce on the top and sprinkle with the remaining one cup of cheese. Place in the oven to melt the cheese for approximately 20-30 minutes.
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