Easy, Peasy Cheesy Chicken Enchiladas
My daughter gave me this recipe and if you are a cheese lover these are the type for you!
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1Rape your rotisserie chicken of it's skin and bones. Break up your white and dark meat into bite size pieces in a large bowl.
2Add the soups, and diced tomatoes to your chicken and stir thoroughly.
3Lay out 10-15 corn or flour tortilla on your clean counter top and place an ice cream scoop size of mixture onto each.
4Roll up and place seam side down in sprayed cake pan.
5I make 12-15 of these placing 6 or 7 in each of two smaller rectangular cake pans. You can load of a larger cake pan with all, if you prefer.
6There will be enough leftover mixture to put some on top of each pan of tortillas. If not, you could also cover each with some enchilada sauce. I then sprinkle with shredded cheese using whatever I have, but shredded mexican mixture tastes best!
7Cover with foil and bake in a 350 oven for about 45 minutes. Serve warm with chips, salsa, guacamole and sour cream if you like.