Easy, Creamy Chicken Enchiladas
Ingredients
1 can cream of chicken soup
8oz sour cream
half a can of RO*TEL
2 cans Swanson Premium White Chicken Breast Chunks
Flour and/or Corn tortillas
1 cup shredded cheese
salt and pepper to taste
Preparation
1
Mix soup and sour cream and set aside.
2
In a pan, add the canned chicken, RO*TEL, and a couple of generous tablespoons of the sauce mixture. You just want it to all be mixed well and warmed together.
3
Spread 1/2 cup of the soup mixture into a 8×11 pan.
4
Break pieces of tortillas and layer across casserole dish. We used both corn and flour to suit everyone’s taste.
5
Spread chicken mixture on tortillas, add cheese, and repeat.
6
Spread remaining sauce mixture on top, and cover with cheese.
7
Bake at 350 degrees for 20 minutes — or until cheese is bubbly and browning.
.
About
Spicy and creamy chicken enchiladas are perfect as a quick fix for a weeknight meal!
Yield:
4-6
Added:
Monday, January 30, 2012 - 11:20am
