Easy Chicken Enchiladas
These Easy Chicken Enchiladas are just that…easy. I can whip these up fairly quickly on any given day. You know those recipes that you just keep on hand because it is quick, easy, and filling. This is one that you want to just keep the ingredients on hand.
Chicken (you can use drained canned chicken or chicken breasts)
Oil (or butter)
Jar of salsa
2 cans cheddar cheese soup
Sour cream (optional)
Green onions (optional)
If you are using canned chicken, eliminate this step. Cut chicken in bite-sized pieces. Put enough oil to coat the bottom of your pan. Saute up the chicken with seasoning and minced onions. Now, if you are using canned chicken, just put it all in a bowl with the seasoning and minced onion.
In a bowl, add the 2 cans of cheddar cheese soup and the salsa. Also, add the “optional items or extra items if you want). I usually keep out about a 1/4 of a cup of this mixture to spread on top once the enchiladas are rolled.
Inside a tortilla, add a couple of tablespoons of the mixture. Roll, place in dish. Spread the remaining cheese mixture on top and sprinkle with cheddar. Bake at 350 for about 20-25 minutes.
Serve with rice.