Week Night Chicken Enchiladas


I've been making these for years on weeknights and they are a family favorite for a quick meal.

WEEK NIGHT CHICKEN ENCHILADAS
2 cups chopped chicken*
1 can green chiles, chopped and drained well
1 can roasted garlic cream of mushroom soup
tortillas,
grated Mexican blend cheese
PURE
  • Preheat oven to 350 degrees.
  • Mix the soup and green chiles together.
  • Fold in chicken pieces.
  • Spray baking dish with PURE.
  • Stuff and roll tortillas.
  • Place in baking dish.
  • Top with cheese.
  • Bake 30 minutes.
*I use the chicken from the 2 for 1 roast chickens I buy on Tuesdays at my market. They can also be prepared the day before so thay are ready for the oven the minute you walk in the door.


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5 comments:

girlichef said...

Yum, this sounds absolutely delicious :D

Mimi said...

Ooh, I'm adding this to the recipe card file!

heartnsoulcooking said...

Chicken Enchiladas are one of my families favorite meal. I add a can of diced tomatoes, onion and garlic to my recipe. Oh and don't forget to serve with sour cream. THANKS!!! for the recipe. Geri

Cole said...

I just love a good chicken enchilada! Yummy!

Joy @ Joy Of Desserts said...

This is so great for those busy days, or for evenings after work. Thanks, Tamy.