Easy, Peasy Cheesy Chicken Enchiladas

Easy, Peasy Cheesy Chicken Enchiladas Recipe

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Linda Stevens

By
@bittygirl51

My daughter gave me this recipe and if you are a cheese lover these are the type for you!

Rating:
★★★★★ 1 vote
Serves:
12
Prep:
15 Min
Cook:
45 Min

Ingredients

1
rotisserie chicken, deboned
1 can(s)
tomatoes and chilies, diced (rotel)
1 can(s)
fiesta nacho cheese soup
1 can(s)
cream of chicken soup
12 medium
flour tortillas
2 c
mexican blend shredded cheese

How to Make Easy, Peasy Cheesy Chicken Enchiladas

Step-by-Step

  • 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.

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