easy, peasy cheesy chicken enchiladas

★★★★★ 1
a recipe by
Linda Stevens
Longview, TX

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

★★★★★ 1
serves 12
prep time 15 Min
cook time 45 Min

Ingredients For easy, peasy cheesy chicken enchiladas

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

How To Make easy, peasy cheesy chicken enchiladas

  • 1
    Rape your rotisserie chicken of it's skin and bones. Break up your white and dark meat into bite size pieces in a large bowl.
  • 2
    Add the soups, and diced tomatoes to your chicken and stir thoroughly.
  • 3
    Lay out 10-15 corn or flour tortilla on your clean counter top and place an ice cream scoop size of mixture onto each.
  • 4
    Roll up and place seam side down in sprayed cake pan.
  • 5
    I 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.
  • 6
    There 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!
  • 7
    Cover 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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