Easy Chicken Enchiladas
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
Ingredients:
1 pounds skinless, boneless chicken breasts, cut into small cubes
2 tablespoons of olive oil or butter
1 can Condensed Cream of Chicken Soup
1 can Condensed Cheddar Cheese Soup
1 cup Chunky Salsa
8 flour tortillas (6-inch)
Preparation:
Heat oil or butter in a 10 inch nonstick skillet on medium heat.
Cook chicken in skillet until browned and cooked completely.
Add chicken 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 about 1/3 cup chicken mixture down center of each tortilla.
Roll up tortilla around filling and place seam-side down into the baking dish
Pour the remaining Cheese Soup mixture over the enchiladas
Cover the dish.
Microwave on HIGH for 5 minutes or until hot and bubbling.
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