Monday, June 4, 2007

Easy Chicken Enchiladas


Basic enchiladas:

1 can chicken (or 1 cup cooked diced chicken) I use canned chicken cause I'm lazy!
1 can cream of mushroom soup
1 tsp. seasoning salt
2 cups shredded cheddar cheese
4-5 flour tortillas

In a bowl mix the chicken seasoning and 1 cup of the cheese. Mix well. Scoop about 1/4 cup of mixture onto the middle of each flour tortilla. Roll the tortillas up and place in an 8x8 baking dish. You may or may not have some of the chicken mixture left over. Add mushroom soup to the leftover mixture (or dump it in the bowl by itself) and add 1/2 cup of water. Mix well and pour over the enchiladas. Sprinkle the remaining grated cheese on top. Cover and bake at 350 degrees for 45 minutes. See, EASY!!!
But now for the fun part!!!! The recipe above is good, BUT if you want to make them REALLY good, here are some optional ingredients you can add when mixing your chicken filling. Believe me, this makes them much better! You can add all of them, or just a few of them.
sliced olives
chopped green onions
1 can diced green chilies
chopped jalapeno (I use bottled..once again, lazy!)
chopped green pepper
sliced mushrooms
or whatever else you may like!!!!

3 comments:

Greg and Gwen said...

I like to uncover them about 10 minutes before they are done cooking. This just makes the tortillas a little crispier which I like best!

Greg and Gwen said...

One more thing, I love mushrooms, but my husband hates them, so I have tried this recipe with cream of chicken soup instead...I personally didn't like it very much. It's much better with the cream of mushroom, but that's just my personal opinion.

Brandon and Brittany said...

We would like to add our approval of this dish. We made it last night for dinner as well. We added green onions, green peppers, green chiles, and jalepenos. SO SO SO SO Good! I make these for Cooper because they are his favorite. While these are more of an Americanized enchilada, they are still so deilicious and easy peasy lemon squeezy!