CHICKEN ENCHILADAS

 

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  • Servings:
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Ingredients

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  • 2 cans Tyson white chunk chicken in a can
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  • 1 can cream of chicken
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  • 1 can tomatoes with green chilies
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  • 1 can diced tomatoes
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  • 1 small can green chilies
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  • 1 small can of half and half
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  • flour tortillas
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  • Shredded Mexican cheese

Directions

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  • Drain the cans of chicken and place in a large hot skillet.
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  • Cook with lots of pepper and when it is finished add the cream of chicken, tomatoes with chilies, diced tomatoes, green chilies and bring to a boil.
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  • Turn down to low and let simmer.
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  • In a medium saucepan add the half and half and let it warm up but do not let it boil.
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  • In a large baking dish place a few spoonfulls of mixture into the baking dish.
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  • Place a flour tortilla into the half and half for a few seconds and then remove onto a plate, place a spoonfull of mixture into the tortilla and roll up. Place into baking dish and continue until the baking dish is full.
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  • On top of the tortillas spoon remaining mixture over rolled tortillas add the package of Mexican cheese on top and place in the oven at 325 until the cheese starts to melt and bubble.
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  • Enjoy!

Notes

I found a recipe years ago from my grandmother, i have tweaked it so it is quick and easy but still really yummy! My kids and family and friends beg me to make it!

Categories: Casserole 

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