Friday, November 27, 2015

Chicken Enchiladas

3 cups cooked chicken breast
1/2 can of Rotel
2 cans cream of chicken soup
8 oz shredded cheddar cheese
1 small onion, finely chopped
1 tablespoon salt
12 tortillas

  • Preheat oven to 350 degrees.
  • Cover the bottom of a casserole dish with half of the chicken.
  • Top this with 6 of the tortillas that have torn into pieces.
  • Repeat both of these layers again.
  • Mix together the chopped onion, Rotel and soups.
  • Pour the soup mixture over the layers.
  • Top with cheese.
  • Bake for 30-45 minutes.

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