Enchiladas Recipe

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Jo Schrepfer


Misti brought these to the 2009 family picnic.

★★★★★ 1 vote


8 - 10
flour or corn torillas
1 lb
mexican cheese
boneless hicken breasts
finely chopped onion
2 clove
finely chopped garlic
8 oz
fresh salsa
1 c
spanish rice
2 can(s)
cream of chicken soup
taco or fijita seasonings to taste


1In a skillet brown and cook the chicken breasts. Take out of the pan and shred while still hot. In the same skillet, brown the onion and garlic. Add shredded chicken, sals, rice, soup and seasonings. Mix well until heated through.
2For the enchiladas. lay the tortillas on a flat ounter and put in about 1/2 cup chicken mixture. Roll up and place in a greased 9 x 13 pan. Top with enchilada sauce and cheese. Bake in a preheated over at 350 for 20 min. until cheese is melted.