Sunday, February 6, 2011

Chicken Enchiladas

I looked at several recipes and I made my own based on what we had and also what sounded good to me and came up with:
1 can cream of chicken
1 can cream of mushroom
1 can rotel
1/2 block of cream cheese
8 oz. sour cream
2 cups sharp cheddar cheese
Combine all of the above and heat on low, stirring occasionally. I don't like a lot of chicken in my casseroles/dishes, so I only cooked 5 chicken tenderloin in a skillet. Then, I chopped them into little pieces. I used 8-10 corn tortillas. I love corn tortillas and really don't like flour. Go figure. Anyway, I put a little chicken and a spoon of the stove mixture in each tortilla and rolled them in a large casserole dish. The corn tortillas kind of break when you roll them, so you will have to figure that out-I would say put them seam side down. Then pour the mixture over the tortillas and make sure to cover all of the tortillas-if not, they will bake crunchy and you want them to be soft. Bake at 350 for 35 minutes. It was so good, I couldn't believe it. You could easily double this, but would need two casserole dishes. Let me know if you try it!


  1. That sounds really yummy!!!! I bet it would work in the crock pot too.

  2. Try heating the tortillas in a skillet first - a little more work, but they hold better that way.