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.
These can also be prepared the day before so thay are ready for the oven the minute you walk in the door.
