Cheesy Chicken Enchiladas is SO easy to make and you can do a variety of things to make it different. I will try and add in parenthesis some variations but use your imagination. Now, remember I am using this recipe for MY LARGE FAMILY so you may need to adjust the ingredients to suit your family size. A side bonus to making this large amount, it freezes beautifully.
Cheesy Chicken Enchiladas
5 cans of chunk chicken, drained (you can use fresh or frozen and chunk it up)
2 cans of cheddar cheese soup
1/2 jar of salsa
**You can also add chili powder, cumin, taco seasoning packet, cayenne, green onions, peppers, cilantro… The world is seriously your oyster, this is just a basic, quick recipe.**
Mix all of that in a bowl.
In your instant pot, 4 c. rice with seasoning and chicken bouillon mixed in. Add 6 c. water and put it on rice. Let cook while you make the enchiladas.
Flour tortillas, place a couple of tablespoons of chicken mixture and roll-up. I used a lot of tortillas, but if we don’t eat them, I freeze them for quick lunches.
On the bottom of a sprayed 13×9 pan (I used 2 of these pans and 1 – 11×8 pan), put a layer of rice. Next, line up your enchiladas over the rice.
In a small bowl, mix the rest of your salsa and a can of enchilada sauce. Next, pour it over the enchiladas. Finally, add a layer of cheddar cheese (or any cheese for that matter).
Cover and bake at 350 for 30 minutes. Take off foil and cook for another 30 minutes.
Then, go slap yo mama.