Mom's Chicken Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4- Chicken breasts
1 package- White corn tortillas
1 package- McCormick four cheese sauce ( not a red sauce)
1-2 bags- shredded Mexican cheese ( depending on how cheesy you want them.)
1 can- cream of mushroom (optional)
1 can- rotel tomatoes (optional)
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Directions: |
Directions:Can be made in 2 round 8x1.5 cake pans or 1- 13x9x2 rectangle pan. The round cake pans give you one for now and the other can be put in the freezer for later.
-Boil the chicken breasts until well done, after they are done set aside until cooled enough to shred ( with fingers or fork).
-While chicken boils put together the sauce, mix the four cheese sauce as read on the package. After the sauce is done then add the rotel tomatoes and mushroom soup if desired.
-Spray the pan/s.
-Add a little sauce to the bottom of the pan/s so the tortillas do not stick.
-Layer as follows;
-Tortillas (making sure to cover the bottom of the pan/s.
-Chicken (2 Chicken breasts per round pan/ all 4 for a rectangle pan)
-Sauce (be careful not to put too much)
-Cheese (how ever much you want)
-Repeat the layering one more time.
-To top off the last layer of cheese, lay 2 tortillas on top and layer more cheese on the tortillas. (For a rectangle pan layer 4-6 tortillas on the top last layer of cheese and then layer cheese again on those last few tortillas.
Cover with foil, make sure to spray foil so the cheese will not stick as much.
Bake at 400º for 30 minutes.
If you made a pan and put it in the freezer then bake at the same temperature for an hour. |
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Number Of
Servings: |
Number Of
Servings:round pan 6, rectangle pan 10-12 |
Preparation
Time: |
Preparation
Time:45minutes - 1hour |
Personal
Notes: |
Personal
Notes: Servings all depend on how big or small you cut them. This is how my mom makes them for my family, just a piece of Southeast Texas. Hope that you enjoy!
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