Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 1 can mild enchilada sauce; 1 can chopped tomatoes and green chilies; 2 c. chicken, cut into pieces; 1 can cream of mushroom soup; 1 can cream of chicken soup; 1 large onion, chopped and sauteed; 1 pkg. flour or corn tortilla shells (Mission)

7 ingredients

7 steps

Ingredients

1 can mild enchilada sauce
1 can chopped tomatoes and green chilies
2 c. chicken, cut into pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 large onion, chopped and sauteed
1 pkg. flour or corn tortilla shells (Mission)

Directions

1

Prepare one large or two 9 x 13-inch pans with Pam.
2

Spread a thin coat of enchilada sauce in pans.
3

Use remainder in the chicken.
4

Combine remaining ingredients and spread about 1/3 cup mixture on each tortilla shell.
5

Roll up and place in a baking dish.
6

Sour cream and Longhorn or Cheddar cheese (grated) is spread over the top and baked at 350° for about 25 minutes. Jalapenos and picante sauce may be added, if desired, or may be added when serving.
7

Makes 12 servings.