Easy Chicken Enchiladas

By BYC Support · Jan 11, 2012 ·
  1. BYC Support

    1 or so lb. cooked and shredded chicken (boiled is easiest)
    1 can diced green chilies
    1 can cream of mushroom soup
    1 or so cup shredded cheese, as desired
    black olives, as desired
    5-10 tortillas - corn or flour, as desired (# used depends on tortilla size)
    1/2 or so cup red taco or enchilada sauce
    1/2 or so cup shredded cheese
    green enchilada or taco sauce
    sour cream

    Cooking Instructions

    Spray casserole dish w/non-stick spray. Combine top 5 ingredients in a large bowl. Spoon mixture into tortillas and roll like open-ended burritos, placing into dish, exposed tortilla edge on bottom of pan. Top w/red taco sauce or enchilada sauce as desired. Sprinkle with cheese. Heat covered with foil in 375 degree oven until warmed through, cheese melted, and contents bubbling at ends (approx. 20 minutes). Remove cover and quickly broil until cheese/tortillas are lightly golden brown. Serve with sour cream and green enchilada or chili sauce. Enjoy!

    Note: Please note, for the SUPER easy version, you can use 2 cans chunk chicken, but be sure to drain WELL and know that the consistency won't be quite as nice. I have also substituted green beans in place of the chilies & it works surprisingly well. This dish does go well with cooked green beans even if you don't put them inside. :)

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