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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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I like this recipe because it isn't spicy like most I have found. My mom taught me how to make these and I don't eat any enchiladas but these ones. My friends and family all love them. Give them a try. Ingredients:
4 boneless chicken breasts |
24 ounces cream of chicken soup (or one big can) |
24 ounces cheese (shredded, or 2 bags) |
tortilla |
mushroom (optional) |
white rice (optional) |
Directions:
1. Cut the chicken into small 1 or 2 inch pieces. Season it with whatever seasonings you would normally put on chicken then fry it up.
2. While the chicken is frying you can start preparing the tortillas. On one tortilla put some Cream of Chicken soup (no water added) on it very thin layer.
3. As soon as the chicken is done frying, put some chicken onto the tortilla on top of the cream of chicken.
4. After you have added the soup and the chicken place a small amount of cheese on top of the chicken. If you chose to add mushrooms or rice or anything else now would be the time to add that as well.
5. Roll up the tortilla and place in a cake pan. repeat the process until you run out of chicken.
6. As soon as you have all your enchiladas put together smother the tops with the soup (no water) and then top with the rest of the cheese.
7. Place in 350°F oven and bake until cheese is melted. Takes about 15 minutes.
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