chicken enchilada's

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Filed Under:Mexican,

Servs: 4  Prep: 15m  Cook: 30m  

This is a simple recipe great for the family. I tried it at a friends house and it was a big hit.The recipe makes 8 enchilada's.It can be spicy or mild dependng on if u add green chilis or not to the recipe.

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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

  •   1 whole cooked oven roaster pre cooked at market not too big prob a few lbs one. shredded and pulled apart.
  •   1/2 to 1 pack of reduced fat cream cheese
  •   1 can campbells cream of mushroom soup, red. fat
  •   1 package of mexican shredded cheese
  •   1 Bottle of enchilda sauce
  •   1 teaspoon of green chilis diced
  •   1 box kit of burritos for the enchiladas

Instructions

  1. I used a lasagana metal pan lined with foil for mine. I slighting greased it with pam, then on a separate plate, i took each soft shell from burrito box layed it out. In a separate bowl mix the shredded chicken, the can of mushroom soup, the cream cheese softened,i used prob a good handful of the cheese and the diced chilis if desired, if the mix is too thick u can put into microwave a few mins to melt it soften it up . Then place about 1 tbs heaping of mix into each burrito shell, fold inside corners as u roll it up and place on tinfoil, contine with remaining shells, and then finish it with enchilda sauce on top.Bake 350 degrees 20 mins and then add more cheese to tops and bake another 10 mins . enjoy :)

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My mom always used to make this when I was younger. When I went to college, I made her give me the recipe and it's been a big hit with my friends ever since.
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