Chicken Enchiladas
Chicken Enchiladas is an moderately easy dinner. Made with 16 oz. cooked chicken breasts, boned and diced, 1 c. canned tomatoes and green chilies, diced and drained, 10 3/4 oz. low-fat cream of mushroom soup, 8 (6-inch) corn tortillas or flour tortillas and 1 c. chopped onion, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Blend tomatoes and soup until smooth.
In a 9 x 13-inch baking dish, layer 1/2 of each of the chicken, tortillas, onion, soup-tomato mixture and cheese.
Repeat a second layer, ending with cheese.
Bake in preheated 350Β° oven for 40 to 50 minutes, or until bubbly.
Yields 8 servings.
π· Perfect Pairings
Complete your meal with these
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