Ingredients for Chicken Frito Enchiladas
- Chicken Breasts
- Cream Of Mushroom Soup
- 1 (12 oz) can evaporated milk
- Salsa Fresca
- 1 (15 oz) can tomato sauce
- Red Enchilada Sauce
- Diced Green Chilies
- Black Olives
- Fresh Cilantro
- Yellow Onion
- Cheddar Cheese
- Frito Corn Chip
- Green Onion
- Sour cream, to taste
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How to Make Chicken Frito Enchiladas
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 (12 oz) can evaporated milk, 1 (16 oz) jar your favorite salsa (El Pato recommended), 1 (15 oz) can tomato sauce, 1 (10 oz) can enchilada sauce, 1 (4 oz) can diced green chilies, and 1/2 cup diced yellow onion.
- In a 9x13 inch baking dish, layer half of the cooked chicken (approximately 2 cups shredded chicken).
- Top the chicken with 1/2 of a 10-ounce bag of Fritos, crushing some lightly for even distribution.
- Pour half of the sauce mixture over the Fritos.
- Sprinkle with 1 cup shredded cheddar cheese.
- Repeat layers: chicken, Fritos, sauce mixture, and cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with sour cream, 1/4 cup diced green onions, 1/4 cup sliced olives, and 1/4 cup chopped fresh cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
15g
Fat
62g
Carbs
2g
