Zutaten für Pantry Raiding Fast And Easy Chicken Enchiladas Oamc
- Chicken Breasts
- Rotel Tomatoes
- Cream Of Mushroom Soup
- Enchilada Sauce
- Corn Tortillas
- Cheddar Cheese
- ½ cup milk
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Zubereitung von Pantry Raiding Fast And Easy Chicken Enchiladas Oamc
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10 ounce) can diced tomatoes and green chilies (Rotel), ½ cup enchilada sauce, and ½ cup milk. Mix well.
- Lightly warm corn or flour tortillas (about 10-12, 6-inch size) to make them more pliable. You can heat them in the microwave, oven, or on a skillet.
- Dip each tortilla briefly into the soup mixture.
- Place approximately 2-3 tablespoons of cooked chicken (about 2 cups total) in the center of each tortilla.
- Roll up the tortillas tightly and place seam-down in a lightly greased 9x13 inch baking dish.
- Pour 1 cup of the remaining soup mixture over the bottom of the baking dish.
- Arrange the filled tortillas in the dish.
- Pour the remaining soup mixture evenly over the enchiladas.
- If you have any leftover chicken, spoon it around the edges of the enchiladas.
- Top generously with shredded cheddar cheese (about 1 ½ cups).
- Bake for 15-20 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
- Let stand for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
12g
Fat
73g
Carbs
15g
