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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from We LOVE To Cook, 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!

Contributor:  
Contributor:  
Mom aka Mannaw, Grandma, Menaw, GGMom

Category:
Category:

Ingredients:  
Ingredients:  
1 Whole Chicken
1 C broth (from cooked chicken)
1 Can Cream of Chicken Soup
Salsa (to taste)
1 Can Nacho Cheese Soup
Shredded Cheese
1 Can Rotel
Corn Tortillas

Directions:
Directions:
1. Bake chicken until done; debone and cut meat into bite-size pieces. Reserve the broth.

2. Put meat in a large skillet. Add soups, Rotel and chicken broth. Blend and cook 10 minutes.

3. In a large baking dish (9x13) put a layer of corn tortillas (dipped in broth). Next, put a layer of meat mixture. Then a layer of shredded cheese. Repeat layers until all meat is used, ending with a cheese layer.

4. Place in a hot oven (350) for 5-10 minutes until cheese melts.

Serve with Mexican rice, pinto beans and chips.

Personal Notes:
Personal Notes:
Definitely a much-requested family favorite and very welcome addition to this book! Now we all can enjoy Chicken Enchilada Casserole any time, but I know Mom will still receive many requests to make this because she makes it best, with lots of love!

 

 

 

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