Saturday, August 15, 2009

Ryan's Chicken Enchiladas

While I was in Arizona, my "little" brother begged me for these for almost 2 months. He started his Jr. year of high school on Monday, so I decided to finally make them for him. I don't really have a recipe, I just kind of throw things together, but here goes! The filling is really yummy and creamy and cheesy!!! They are definitely a family favorite that I have to make every time I visit my parents!

Chicken Enchiladas

1 family size rotisserie chicken, shredded
2 cans cream of chicken soup
1 pkg. cream cheese, softened
1 large can green chili enchilada sauce
shredded cheese
Flour (or corn) tortillas

Mix soup and cream cheese until creamy. Add chicken and about 1/4 c. enchilada sauce. Mix well. Pour a little enchilada sauce on the bottom of a 9 x 13 pan to coat. Make a line of chicken filling down the middle of each tortilla and top with shredded cheese. Roll jelly roll style and place in prepared pan, seam side down. Repeat with remaining tortillas. Pour the rest of your enchilada sauce over the enchiladas and top with cheese. Bake at 350 degrees for about 30 minutes or until the cheese starts to brown.

1 comment:

  1. I just tried this recipe and it was SO GOOD! I ate a plateful and I keep picking at the casserole dish. Step away from the casserole dish!


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