One Review
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AshliA on 6.25.2011
Really delicious recipe. I sauteed the onion before adding it, but otherwise followed the recipe exactly. Makes a ton and is pretty good left over.
Chicken Enchiladas
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Description
If you are looking for a really easy, great tasting Mexican “casserole” dish, this is IT! Everyone in my family loved it. Now that is saying something, right? If you like your Mexican food really hot, you can spice it up a little bit with hotter green chilies and hotter Rotel. I used mild for both of them and it was spicy, but not too hot. Enjoy!
Ingredients
- 5 whole Chicken Breasts, Cooked And Shredded
- 1 can (4 Oz. Can) Green Chilies, Diced
- 1 whole Small Onion, Diced
- 1 cup Sour Cream
- 4 cups Shredded Colby-jack Cheese
- 18 whole Corn Tortillas
- 1 can (10.5 Oz. Can) Cream Of Chicken Soup
- 1 can (10 Oz. Can) Ro*tel Tomatoes
Preparation
In a bowl combine shredded chicken breasts, green chilies, onions, sour cream and half the shredded cheese. Spray a 9 x 13 casserole dish with PAM and put in your first layer of tortillas. Six will cover the dish (they overlap). Spread half of your chicken mixture on top of the tortillas and then put six more tortillas in, spread the rest of the chicken mixture on this layer. Place one more layer of tortillas. Now mix together the cream of chicken soup and the Rotel. Pour this over the last layer of tortillas. Top with the remaining shredded cheese. Bake uncovered in a 350ºF oven for 25 minutes or until it is bubbly and the cheese is completely melted. Let stand for 5 minutes before cutting.
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2 Comments
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AshliA on 4.9.2011
I have about 5 different variations of this recipe and yours combines the best of the best of them..can’t wait to try it! Thanks!
missinthekitchen on 4.8.2011
Sounds really good!