Thursday, April 30, 2009

Chicken Enchiladas

When it comes to dinner time, my two objectives are tasty, satisfying food and minimal time in the kitchen. It doesn't get much easier than this recipe for Chicken Enchiladas that I put together from a few recipes a number of years ago. Served up with a side of beans - pinto or refried at our house and some Mexican rice, it is a filling and flavorful meal.

Chicken Enchiladas

1# boneless, skinless Chicken Breasts, cubed
1 can condensed Cheddar Cheese soup
1/2 c Salsa
10 Flour Tortillas
1 can Enchilada Sauce
1 c shredded Cheddar or Mexican cheese

Spray bottom of a 9x13 baking dish.

Cook chicken in a skillet until done. Add soup and salsa, heat through.

Remove from heat and spread mixture down center of tortilla. Roll and place in baking dish. Repeat.

Top with Enchilada sauce and sprinkle with shredded cheese.

Bake at 425 for 5 - 10 minutes.

I make the Mexican rice by adding 1/2 c salsa and reducing the water to 1 3/4c to prepare the 2 c of Minute rice.

For more Mexican favorites, check out the Ultimate Recipe Swap Mexican Food at Life as Mom.

For more recipes, check out the Grocery Cart Challenge Recipe Swap.


Hoosier Homemade said...

I like the idea of the cheese soup. Thanks for sharing!