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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from The Eagles Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can of Cream of Chicken Soup
1 can of Fiesta nacho Cheese Soup
1 can of Southwest Pepper jack Soup
1 small Container of Sour Cream
1 package of flour tortillas (10 per pkg.)
2 lbs. of bones chicken breasts
1 pkg. of shredded cheese (I use fiesta cheese)
Directions:
Directions:
Cook chicken in any way that is easiest for you until it is shredded. Combine the first 4 ingredients in a mixing bowl. If you don’t like pepper jack, you may use 2 cans of the nacho cheese soup. Then take your floured tortilla and spread a spoonful of the soup mixture eon to the tortilla. Add the shredded chicken and roll it up and place it in a rectangular cake pan. After all of the tortillas are rolled up, spread the remaining in soup mixture over the top of the tortillas. Top it with the shredded cheese. Bake the enchiladas at 350 degrees until completely warmed through……about 20 min. You may serve with taco rice and tortilla ships and salsa if you would like.

 

 

 

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