Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!
INGREDIENTS:
1 can (18.5 oz)
1 can (10 oz) mild, medium or hot
2 cups shredded
2 cups (8 oz)
10 (6 inches)
DIRECTIONS:
1: Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased .
2: In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese. Reserve remaining soup mixture.
3: On microwavable plate, stack tortillas and cover with paper towel. Heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
4: Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.
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Darlene’s Tips: Serve with your favorite . You can also include toppings like , salsa, , avocados, sour cream, or whatever you like, along with a bowl of tortilla chips for crunch.
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