Thursday #YumYum - Chicken Enchiladas

It's been awhile since I've included this feature on Suspense, She Writes, but as my Daddy used to say, "It's so good it makes you wanna slap ya pappa." So I had to share.


1 (18.5 oz) can chicken and cheese enchilada soup
1 (10 oz) can mild green enchilada sauce
2 C cooked shredded chicken
2 C shredded cheddar cheese
1 (4 oz) can green chilis
10 tortillas
green onions sliced


1. Preheat oven to 350 degrees F

2. Combine Soup and Enchilada Sauce in Medium Bowl

3. Spread 1 C of the Soup Mix in bottom of 
9 X 13 Baking Dish

4. Combine 1 C of the Soup Mix with the chicken, 
1 C of the shredded Cheddar, 
and the can of green chilis in a Large Bowl

5. Roll 1/4 C of the Chicken Mix in each Tortilla and place the Tortillas in Baking Dish seam side down

6. Cover the enchiladas with the remaining cup of Soup Mix and 1 C of shredded Cheddar

7. Bake for 30 minutes or until cheese is melted

8. Serve with sliced green onions.

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