Easy Chicken Enchiladas
Creamy and Delicious
 Our family loves Mexican Food and these Easy Chicken Enchiladas are gone as soon as they hit the plate. Well, that's what it seems like anyway. We have to tell our oldest son to slow down when he is eating. It's like he's in a race or something.
This recipe for enchiladas uses two different cans of condensed soup to help speed things up. The chicken soup gets mixed in with the cooked chicken to form the filling. The cheese soup is mixed with the salsa and gets poured on top of the filled enchiladas. The dish is then heated up in the microwave for 5 minutes and dinner is served.
Chicken Enchiladas
Prep Time: 15 min
Cook Time: 20 min
Ingredients:
- 1 pounds boneless, skinless chicken breasts, cut into bite size pieces
- 2 tablespoons of olive oil or butter
- 1 can Cream of Chicken Soup, Condensed
- 1 can Cheddar Cheese Soup, Condensed
- 1 cup Chunky Salsa
- Sour Cream
- 8 flour tortillas (6-inch)
Preparation:
- Heat oil or butter in a large nonstick frying pan on medium heat.
- Cook chicken in frying pan until brown and cooked completely.
- Add condensed soup to the cooked chicken and 1/2 cup salsa. Heat until bubbling
- Mix cheese soup and remaining salsa together in a bowl.
- Spoon about 1/4 cup of cheese soup mixture onto the bottom of a 2-quart microwave-safe baking dish. Spread it around to coat the bottom of the baking dish.
- Spoon 1/3 cup of chicken mixture down the middle of each tortilla.
- Roll tortilla's up and place seam-side down into the baking dish
- Pour the remaining Soup/Salsa mixture over the enchiladas
- Cover dish with plastic wrap.
- Microwave on HIGH for 5 minutes until bubbling.
- Spread some Sour Cream over the top or serve it on the side.
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