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Saturday, September 18, 2010

Better than Restaurant Enchiladas

I think this is the recipe that was made for us when Jackson was born. They were the best chicken enchiladas we've ever had! I've been trying to get the recipe for a while, and saw it on the on submission page for ward cookbook that will be made soon, so I swiped it! :) haha. It's way good though!

Angie Reeves
2 cans cream of chicken soup
1 small can diced green chilies
1 can Rotel
1 cup milk
3 cans enchilada sauce
10-12 flour tortillas
4 lbs chicken, cooked and cubed or shredded
1 lb or more shredded cheese

Heat soup, chilies, Rotel, and milk together. Spread spoonful of soup mix and spoonful of enchilada sauce down center of tortilla. Roll up chicken and a bit of cheese in tortilla and place in pan. Continue until pan is full. Pour rest of enchilada sauce over tortillas and soup mix over sauce. Top with cheese. Bake at 350° for 30-35 minutes.
Note: You can top cheese with chopped onions and bake if you like.

1 comment:

Diane said...

Just put this in the oven, and it's kind of a crazy recipe. We only cooked up 2 lbs of chicken and squeezed 10 tortillas in the pan and it is chuck full! We didn't have cream of chicken soup, so we used cream of mushroom. I barely used 1 can of enchilada sauce while filling the tacos, so I only used the rest of that can to pour on top. The soup filled the pan to the brim, so I placed it on a cookie sheet in case it spills over. Maybe it does need the three cans of sauce for taste? I guess we'll find out!

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