Chicken Enchiladas

My sister’s recipe!

Soft homemade Taco Shells that are easy to roll, and a basic sauce made from creamed soups make this easy to create, “off the shelf.”

  • Taco Shells
  • 1 4-oz. can Diced Green Chilies
  • 1 12.5-oz. can Chicken, drained
  • 1 14-oz. can Diced Tomatoes
  • 1 10-oz. can Cream of Chicken Soup
  • 1 10-oz. can Cream of Mushroom Soup
  • 2 cups Salsa
  • 2 cups Freeze Dried Monterey Jack Cheese
Preheat oven to 375℉. Place Monterey Jack Cheese is a bowl and cover with water to hydrate completely. Drain off extra water. Set aside.
Bowl #1-Add Chicken, Green Chilies and 1/2 can of Tomatoes. Fill the Taco Shells with this mixture and top with 1 cup of the Cheese. Roll Taco Shells.
Bowl #2-Add remaining Tomatoes, Soups, and 1 cup of the Salsa. Mix well, until creamy.

Pour 1 cup of mix on bottom of 9×13 pan. Place rolled Taco Shells in pan. Pour remaining cream sauce over Taco Shells. Bake 20-30 min. Pour on last cup of Salsa and top with remaining Cheese. Bake just until Cheese melts.

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