Easy Chicken Enchiladas
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  1. 2 pounds of chicken breasts
  2. 1 packet of taco seasoning
  3. 1 can condensed cream of chicken
  4. 1/2 cup of chicken broth (from chicken)
  5. 1 lg. jar of salsa (or a can of chicken enchilada sauce)
  6. 10 soft tortilla shells
  7. 1 1/2 cup of shredded sharp cheddar cheese or mexican blend cheese
  1. Cook 2 pounds of chicken breast with a packet of taco seasoning; drain off 1/2 cup of broth & save.
  2. Shred the chicken once cooked.
  3. Mix chicken with 1/2 jar of salsa, 1 cup of cheese, and the soup.
  4. Set aside.
  5. Preheat oven to 350 degrees.
  6. In a baking dish, spray Pam.
  7. Fill each tortilla shell with the chicken mixture.
  8. Lay facedown in the pan, side by side.
  9. When pan is full, pour chicken broth and then leftover salsa over the tortillas.
  10. Sprinkle the remainder of the cheese over the top and bake for 40-45 minutes, until cooked through and bubbling. Enjoy!
  1. Helpful Hints: Serve hot with a dollop of sour cream and a sprinkle of chives on top of each tortilla for a pleasing presentation. Excellent with mexican rice and refried beans.
Access Energy Cooperative https://accessenergycoop.com/
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