Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 3 cans cream of mushroom soup; 1 can Ro-Tel tomatoes; 1 (8 oz.) carton sour cream; 1 (16 oz.) pkg. Monterey Jack cheese; 1 tsp. cayenne pepper (red); 1 tsp. garlic salt; 2 tsp. chili powder; 2 tsp. chopped jalapenos; 2 lb. deboned chicken; 12 corn tortillas

10 ingredients

7 steps

Ingredients

3 cans cream of mushroom soup
1 can Ro-Tel tomatoes
1 (8 oz.) carton sour cream
1 (16 oz.) pkg. Monterey Jack cheese
1 tsp. cayenne pepper (red)
1 tsp. garlic salt
2 tsp. chili powder
2 tsp. chopped jalapenos
2 lb. deboned chicken
12 corn tortillas

Directions

1

Boil chicken until done and chop.
2

Mix together 2 cans of mushroom soup, Ro-Tel tomatoes and all other seasonings.
3

Fill each tortilla with mixture, placing a toothpick through each to hold together, then place in a greased 9 x 13 x 2-inch casserole dish. Mix last can of mushroom soup and sour cream together until blended smooth.
4

Spoon over enchiladas.
5

Sprinkle cheese and optional jalapenos over top.
6

Bake at 425° for 20 to 25 minutes until bubbly.
7

Ole!