Easy, Peasy, Cheesy Chicken Enchiladas

Rape a rotisserie chicken of it’s skin and bones. Tear dark and white meat into bite size pieces and place in a large mixing bowl. Add 1 can of rotel, 1 can of cream of chicken soup, and 1 can of Fiesta Nacho Cheese soup. Stir and combine with chicken thoroughly until well blended.

Lay out 12-15 corn or flour tortillas and add one ice cream scoop size of mixture to each. Roll up and place seam side down in a cake pan. There should be enough mixture to place some on top of cake pan as well. If not, you could pour some enchilada sauce of them.

Sprinkle the top with shredded cheese (I use a Mexican blend) and cover with foil. I bake in a 350 degree oven for about 45 minutes.

Serve with chips, salsa, guacamole & sour cream if you like.



3 Comments (+add yours?)

  1. Aly GarlicHands
    Aug 30, 2013 @ 17:21:13

    Golly…such forceful use of the bird! Sounds yummy and de-stressing 🙂


  2. Kathy
    Aug 31, 2013 @ 13:24:00

    Sound good Linda! I’ll give it a try sometime! Kathy


  3. bittygirl51
    Aug 31, 2013 @ 22:53:17

    Thanks Kathy! It is very good – but not the best if you are watching your sodium intake, since it is made with two cans of soup. Very easy and quick!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Follow dancingthruyears on WordPress.com
%d bloggers like this: