Chicken Enchiladas

7 ingredients
4 steps

Ingredients

  • 4 or 5 chicken breasts
  • 1 pkg. corn tortillas (10 count)
  • 2 cans cream of chicken soup
  • 1/2 can Ro-Tel tomatoes
  • 1 onion, chopped
  • 1 green pepper, chopped
  • Velveeta cheese, cut in strips

Directions

  1. 1
    Cook chicken breasts in salted water until tender. While chicken cooks, mix chicken soup, Ro-Tel tomatoes, onion and green pepper in a large bowl.
  2. 2
    Remove chicken from broth. Skin and bone. Tear tortillas in 4 pieces and dip in broth.
  3. 3
    Line casserole dish with tortillas, then layer chicken, sauce and cheese. Repeat tortillas, chicken, sauce and cheese until all sauce is used.
  4. 4
    Top with cheese. Bake 45 minutes at 350°.

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