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.

Linda

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