Chicken Enchiladas My Way

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This is a recipe that I put together a couple of years ago and it went over well.

Chicken Enchiladas My Way

chopped yellow onion, as much as you like
2 tbsp butter or margarine
1 can cream of chicken soup
1 can Ro-Tel
1 to 2 cups leftover cooked chicken, diced or shredded
flour tortillas, eight or so
2-3 cups shredded cheese, monterey jack, cheddar, or a combination of your favorite

Brown the chopped onion in the butter or margarine. Cook until barely soft. Add can of cream of chicken soup and can of Ro-Tel. Add chicken. Cook together briefly until warmed through. Place a portion of the mixture on each tortilla along with some grated cheese. Fill the tortilla pretty full. Fold and place in a shallow casserole dish sprayed with non-stick spray. (The first time I made this I used seven tortillas for the mixture because that was how many I had, and I put the little bit of leftover mixture on top.) Cover with foil. Bake for 20-25 minutes at 350 degrees until almost bubbly. Uncover, add more grated cheese on top. Bake until cheese is melted and the filling is nice and hot and bubbly. Serve with tortilla chips and salsa and a salad.

My boys tended to be picky eaters growing up and preferred their food separated rather than combined in a casserole or a dish such as this one, so it does this mom's heart good when number two son requests this dish, as he has done more than once when he's been home on leave.

2 comments:

  1. My two boys were picky eaters too. Now they are grown-ups and I need not worry any more. Both of them grew up to be very interested in food.

    ReplyDelete
  2. Sounds really good. I prefer beef with my mexican food, but this sounds to good to pass up without a try!!

    ReplyDelete

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