Many years ago, a friend shared her chicken enchilada recipe with me (Thanks Jas!) after she mentioned that's what she making for dinner. So untasted, I requested the recipe and our family loves it! I have made a few adjustments to the recipe recently which have made them even better. Here's my current recipe for you...
1 pkg flour tortillas (soft taco or burrito size - your preference or what's on sale)
1 can cream of chicken soup
8 oz shredded cheddar or mexican blend cheese
1 can Ro-Tel (original works but the Mexican version with cilantro and lime is best)
1 lb skinless, boneless chicken
1/2 recipe Enchilada Sauce (scroll down to the enchilada sauce recipe)
Cook chicken and dice or shred. Combine chicken, soup, Ro-Tel, 3/4 of the cheese and 1/4-1/2 of the enchilada sauce.
Spray bottom of 9x13 pan.
Put 2-3 large spoonfuls into each tortilla. Wrap tortilla around filling and place seam side down in 9x13 pan. Pour remaining sauce over enchiladas and cover with remaining cheese.
Bake at 350 degrees for 30 minutes.
6 hours ago