Ready in 35 minutes
I used what I had in my pantry and came up with this delicious recipe.
"Very delicious! I did not add any salt to this as the receipt called for it since other people said it was too much, but I did add in onions while I was cooking the chicken. I also add sour cream on top once it was removed from the oven, very good idea from a previous review I read. I was a little confused on what type of cheese to use but I use mild cheedar cheese and it turned out good, might use Mexican cheese next time. I think it would have been good if I would have thought about making a rice side with this though, but maybe next time. I will definitely make this dish again. "
Cover chicken with water, add salt and boil until cooked. Shred once cooled. Save broth.
Prepare cream of mushroom using broth (follow directions on can, DO NOT use all broth). Add salsa and chicken and stir. Remove from heat and add 1 cup of cheese. Taste for salt, but you probably won't need any.
Fill the tortillas with about 2 spoons of the chicken mixture and roll. Place in pan. Top with enchilada sauce and remaining cheese. Bake at 350 until cheese is melted.
Jessicaschroyer12 4m agoMy two boys ask for this on a regular basis. Has become a regular dish in our home. Super easy to make!
Kingar4 9m agoAlways a hit.
Jessicaschroyer12 11m agoWe love love love this recipe! The kids even request it!!
stephsimp254 1y agoMy fiancée makes me make these all the time. They are so easy and so good.
bruceejennings 1y ago
Jessicaschroyer12 1y agoI've made this multiple times and everyone (even the kids) love it!!
jodell89 1y agoSuper good! Since most of the reviews said it was too soupy, I used 3/4 cup of milk instead of the chicken water. Made it with black bean and corn salsa, added onion and peppers.
dharmon10 1y agoPretty good.
bekahJOY 1y agoLove love love! Flavorful and great to reheat. This a big request. I've probably made it about 10 times and have not changed a thing.
FoodQueen84 1y ago