I don’t do many recipes with canned soups in them. However, this is one of those that I do use it in. I know I could make my own condensed “cream of chicken soup” but I choose not to for this recipe. I guess I just like it being an easier recipe to make. Opening up 2-3 cans of soup is easier than making a rue and adding milk and broth to it.
If you have a pound of chicken already cooked, this recipe is even easier.
Shred or chop the cooked chicken.
Combine it with one and a half cans of cream of chicken soup.
Spread a little near the edge of the tortilla with a little bit of cheese.
Then I remembered that doing it this way uses more cheese. So I mixed half the cheese with the chicken and soup mixture and continued filling tortillas. Place in a grease pan.
Spread the remaining can and a half of cream of chicken soup over the tortillas.
Sprinkle the remaining 4 ounces of cheese on top.
After getting this all put together I also realized that I usually make these for all of my family, so I usually use 1½ pounds of chicken instead of just one pound. This is why I usually use 3 cans of cream of chicken soup. This night I was only fixing dinner for four and used one pound of chicken and thus I should have only used 2 cans of soup. Thus mine will look creamier than yours. Trust me; three cans is too much – still yummy but too much. Stick with 2 cans for 1 pound of chicken.
I got 9 enchiladas out of this but usually only get 8 per pound.
As you can see, it is a bit difficult to find where each tortilla ends and begins. Just dish it out from the end with a wide spatula and enjoy.
- 1 pound chicken
- 2 cans cream of chicken soup
- 8 ounces cheese, shredded (I used colby jack.)
- 8 tortillas (I use whole wheat)
- Saute and cut chicken.
- Add one can of soup.
- Add 1/2 the cheese
- Spread 1/8 of the mixture onto each tortilla and roll up.
- Place in oil sprayed 9x13 baking dish
- Bake in 350º oven until cheese is completely melted and bubbly and enchiladas are heated through.
I hope you enjoy these as much as we do.
Until next time, God bless,
Michele ºÜºBe the first to like this page . . . click the heart.