EASY, PEASY CHEESY CHICKEN ENCHILADAS
My daughter gave me this recipe and if you are a cheese lover these are the type for you!
Provided by Linda Stevens
Time 1h
Number Of Ingredients 6
Steps:
- 1. Rape your rotisserie chicken of it's skin and bones. Break up your white and dark meat into bite size pieces in a large bowl.
- 2. Add the soups, and diced tomatoes to your chicken and stir thoroughly.
- 3. Lay out 10-15 corn or flour tortilla on your clean counter top and place an ice cream scoop size of mixture onto each.
- 4. Roll up and place seam side down in sprayed cake pan.
- 5. I make 12-15 of these placing 6 or 7 in each of two smaller rectangular cake pans. You can load of a larger cake pan with all, if you prefer.
- 6. There will be enough leftover mixture to put some on top of each pan of tortillas. If not, you could also cover each with some enchilada sauce. I then sprinkle with shredded cheese using whatever I have, but shredded mexican mixture tastes best!
- 7. Cover with foil and bake in a 350 oven for about 45 minutes. Serve warm with chips, salsa, guacamole and sour cream if you like.
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