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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a recipe I got from a friend. I am not quite sure why we call these American Enchiladas. I am posting this because I am very interested to see other changes that can be made to this, sometimes I make changes such as adding cajun seasoning to the chicken. This is my husbands favorite recipe. Ingredients:
1 lb boneless skinless chicken breast |
1 (14 1/2 ounce) can rotel tomatoes & chilies |
1 (8 ounce) package cream cheese |
1 (18 ounce) package flour tortillas |
1 (10 1/2 ounce) can black olives |
green onion, to taste |
1 (10 1/2 ounce) can cream of chicken soup |
cheddar cheese, to taste |
Directions:
1. Cook chicken until done. Cut into bite size pieces.
2. While chicken is cooking mix rotel, cream cheese, black olives, green onions and cheddar cheese.
3. Add chopped chicken once cooked.
4. Spoon chicken mixture into flour tortillas. Place in casserole dish and top with cream of chicken soup and more cheddar cheese.
5. Cook at 325 until cheese is melted & bubbly (about 25 minutes).
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