Directions: |
Directions:1. Heat oven to 425 degrees F.
2. Spray a square casserole dish liberally with cooking spray.
3. Place thawed chicken breasts in your casserole dish and season well with salt and pepper. I also season with Harley's Seasoning, which is a type of season-all.
4. Place in the oven and cook for approximately 1 hour for moist, well-cooked chicken breasts. OR just cut the chicken into strips and cook with onion on a skillet with olive oil. If you cook in the oven, you will need to cook your onion in a skillet with some olive oil.
5. In the meantime, spray a large rectangular casserole dish well with cooking spray.
6. Bring out your tortillas and gently heat them in the microwave for approximately 15 seconds or so, that way they will easily bend and fold without breaking.
7. Line your pan with folded tortillas from end to end the long way. If there's room, add a few more down the side to use all of the room in your dish. You will probably end up using all of the tortillas in your package (about 10-12). Or just roll them like traditional enchiladas.
8. Put the Velveeta and rotel in the microwave to melt.
9. Add the melted cheese to a sauce pan with the cream of chicken.
10. Shred your chicken up.
11. Add the shredded chicken to the soupy mixture.
12. Add the broth...you might use less...depend on how soupy you want them. The flour tortillas soak it up pretty good, so they will be runny!
13. If you are making traditional enchiladas, just spoon the mixture into the tortillas and roll them up, if not layer the mixture and then the tortillas and end with the mixture dumped onto the top.
14. Cook until it bubbles up. |
This recipe for Velveeta Chicken Enchiladas is from