Quick and Easy Rolled Chicken Enchiladas
This is a quick and easy recipie to make.
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- 2 lb
- boneless, skinless chicken breast cooked and shreaded
- 2-3 can(s)
- cream of chicken soup
- 1-2 can(s)
- campbell's cheese soup
- 4 c
- shreaded colby jack cheese
- flour tortillas
1Cook and shread chicken. Preheat oven to 350.
2Mix cream of chicken soup and cheese soup (no water added). Set some soup aside to top tortillas.
3When chicken is ready, mix with soups and spoon into flour tortillas and roll.
4Place enchiladas in a baking pan and top with remaining soup.
5Top with as much or as little cheese as you like and bake for 30 minutes.