I’ve been making these for years on weeknights and they are a family favorite for a quick meal.
WEEK NIGHT CHICKEN ENCHILADAS
2 cups chopped chicken*
1 can green chiles, chopped and drained well
1 can roasted garlic cream of mushroom soup
tortillas,
grated Mexican blend cheese
PURE
2 cups chopped chicken*
1 can green chiles, chopped and drained well
1 can roasted garlic cream of mushroom soup
tortillas,
grated Mexican blend cheese
PURE
- Preheat oven to 350 degrees.
- Mix the soup and green chiles together.
- Fold in chicken pieces.
- Spray baking dish with PURE.
- Stuff and roll tortillas.
- Place in baking dish.
- Top with cheese.
- Bake 30 minutes.
*I use the chicken from the 2 for 1 roast chickens I buy on Tuesdays at my market. They can also be prepared the day before so thay are ready for the oven the minute you walk in the door.
♥♥
♥♥
This is so great for those busy days, or for evenings after work. Thanks, Tamy.
I just love a good chicken enchilada! Yummy!
Chicken Enchiladas are one of my families favorite meal. I add a can of diced tomatoes, onion and garlic to my recipe. Oh and don’t forget to serve with sour cream. THANKS!!! for the recipe. Geri
Ooh, I’m adding this to the recipe card file!
Yum, this sounds absolutely delicious 😀