Chicken Enchiladas
Chicken Enchiladas is an moderately easy dinner. Made with 3 cans cream of mushroom soup, 1 can ro-tel tomatoes, 1 (8 oz.) carton sour cream, 1 (16 oz.) pkg. monterey jack cheese and 1 tsp. cayenne pepper (red), this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
🔗 Recipe adapted from RecipeNLG-Full
Boil chicken until done and chop.
Mix together 2 cans of mushroom soup, Ro-Tel tomatoes and all other seasonings.
Fill each tortilla with mixture, placing a toothpick through each to hold together, then place in a greased 9 x 13 x 2-inch casserole dish. Mix last can of mushroom soup and sour cream together until blended smooth.
Spoon over enchiladas.
Sprinkle cheese and optional jalapeños over top.
Bake at 425° for 20 to 25 minutes until bubbly.
🍷 Perfect Pairings
Complete your meal with these
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