Chicken Enchiladas

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10 Servings
100% would make this recipe for Chicken Enchiladas again.

My husband's Aunt Dot gave me this recipe years ago. She worked for Kraft Foods and I think that's where the recipe came from. It's a family favorite and I like to make it in two pans and freeze one pan for an easy meal through the week.

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Chicken Enchiladas Ingredients

1 pound Cheddar cheese grated	2 can (12 oz) Cream of Chicken Soup
1 pound Monterey jack cheese grated	1 can (12 oz) Rotel tomatoes
12 Flour tortillas	1/2 Bell pepper chopped
2 large Cans chicken drained or boil and chop 4 chicken breasts	1 Onion chopped

Instructions for Chicken Enchiladas

Spray the bottom of one 9 x 13 or two square baking dishes with non-stick spray and place a layer of tortillas torn into bite sized pieces in the bottom of the pan(s). Mix the chicken, soup, tomatoes, onion, and bell pepper in a medium sized mixing bowl. Put half (a quarter if you''re making two dishes) of the chicken mixture on top of the tortillas and top with cheese. Repeat the layers. Bake at 375 until bubbly - about 30 minutes. If you''re freezing one dish, cover it with plastic wrap and then foil.

Main Ingredient: ChickenCuisine: Mexican

Ingredient Insight - look inside this recipe

Bell Pepper

Cheddar Cheese

Chicken

Chicken Breast

Onion

Tomatoes

Tortilla

Bake Spicy Main Dish Mexican Chicken Dinner

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This recipe appears on the following menus:

Tex-Mex Buffet

by Beachbumette

danpit

I added a 4 oz can of diced mild green chilis. What a great recipe!
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YES, I would make this recipe again.
Active Time: 15 min; Start-to-Finish: 1 hr
posted Mar 29, 2007 by danpit

crittermom17

After living in Texas for many years, we really missed good Mexican food after moving to NC. However, this dish can certainly bring the good memories back. A most delicious recipe. Thanks for sharing.
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