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Easy Cheesy Chicken Enchiladas
You will need:
4 cooked chicken breasts (I prefer rotisserie)
1 10 oz. can of red chili enchilada sauce (Las Palmas or your favorite brand)
8 yellow corn tortillas
1 lb. of graded cheese
2 4 oz. cans of diced green chili (optional)
2 2oz. cans of sliced black olives
8-10 green onions
1 8-12 ounce can (small) of roasted garlic or regular cream of mushroom soup
1 cup of cooking oil
A cookie sheet (14-17 should do)
A frying pan
A fork, or pair of tongues ( to turn your tortillas)
Preheat your oven to 350
Chop the chicken breasts into about 1 inch squares, and set aside
Dice the onions, and set aside
Prepare your enchilada sauce according to package instructions
Put your oil into pan, and heat the oil until hot
Put your corn tortillas into you’re your pan of oil, and heat until warm (the object is to soften the tortillas, so they don’t break when you roll them)
Mix chicken with mushroom soup mix
Once all of your tortillas are warm, place one onto your cookie sheet, put ½ of a chopped chicken breast mixture, a sprinkle of cheese, and about a tbs. of sauce on the top of your chicken; roll the tortilla with all ingredients inside, make sure the open end is facing the bottom of the pan after it is rolled, so it can stay in place; repeat this until all of your tortillas are rolled
Spoon the sauce on top of the tortillas, followed with the reminder of cheese (evenly)
Sprinkle the black olives, green chilies, and green onions on top of your enchiladas
Place your cookie sheet into the oven, and heat until cheese is melted
Let set for about 5 minutes, and serve with your favorite side dishes (rice and re-fried beans)
Garnish with lettuce
And enjoy