Chicken Enchiladas

These chicken enchiladas are definitely a staple in our house. I found the recipe on Sparkpeople.com about a year ago. We love it and it's sooooo easy!!

About 2 chicken breasts, cut into bite-sized pieces
4 8" tortilla shells - we usually use flour
1 can enchilada sauce
1 can cream of mushroom soup
About 1/8 c chopped onions
2 cloves garlic, minced
Ground cayenne pepper

Salt and pepper to taste
Refried beans (optional)

First thing I do is heat some oil in a pan, and then throw in the onions until they are almost cooked. Then I add in the garlic and chicken. I season it with some pepper and cayenne. Cooked for about 10-15 minutes, until chicken is cooked through.

While the chicken is cooking, heat the tortillas in the microwave for about 20-25 seconds.

In a medium sized bowl, mix the enchilada sauce and cream of mushroom soup. Whisk until all the lumps are out. I usually add in some pepper and cayenne to season it.

Preheat the oven to 375, and grease a 9x13 baking dish.

If you want to use refried beans, spread them on the tortilla, add in a spoonful of chicken, then add the cheese.

Roll it up and set it in the baking dish. Repeat with the next 3 tortillas.

Spread the sauce mixture over the tortillas, then put some more cheese over the sauce. I like a lot of cheese. :)

Cover with aluminum foil and put in the oven for about 20-25 minutes, until the cheese is completely melted.

I completely forgot to take a cooked picture, but I'm sure you get the idea. :p

I usually serve these with either rice or some type of steamed veggie, usually broccoli. Unless we are really hungry, we'll only eat of of these each. 1 1/2 if we're really hungry. So we always have leftovers for lunch.



Mmm, these were soooo good for dinner last night and again for lunch today! Definitely one that will be put in our "rotation". I love your blog!

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