Chicken Enchiladas

5 reviews, 5 star(s). 100% would make again

Ready in 1 hour

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.


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

Original recipe makes 10



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.

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Very good! Served with chips to add crunch!
Kristinstewart 5y ago

I added a 4 oz can of diced mild green chilis. What a great recipe!
danpit 9y ago

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.
crittermom17 9y ago

[I posted this recipe.]
Beachbumette 9y ago

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