Ingredients

How to make it

  • Directions
  • Stir any broth in the can of chicken in with the meat.
  • Lay one tortilla out flat .
  • Place approximately one fourth 1/4 of the can of chicken in a line across the center of each tortilla
  • Place sliced cheese across the tortilla, over the chicken, using enough pieces to cover the chicken - lengthwise only - or sprinkle the grated cheese down the line.
  • Grated cheese doesn't seem to melt as well as the sliced)
  • Add approximately 1/2 teaspoon of finely chopped onion down over the top of cheese.
  • Fold tortilla over - into thirds.
  • Wet your fingers with water and "sprinkle" into the dish (to create steam)
  • Place in a square glass baking dish, seam side down.
  • Sprinkle a little more water over them and cover with plastic wrap with a couple of slits cut in it to vent.
  • Microwave ONE to TWO minutes or just a little more - just long enough to melt the cheese.
  • Serve immediately. Top with your preference of topping(s).
  • Serve cooked rice or corn chips on the side, if desired.
  • Never Ending Other Enchiladas - once you get the idea, you can create all kinds of different "enchiladas".
  • Use a different kind of cooked meat, a different kind of cheese, add minced garlic or not, onions or not. (onions and garlic can be raw, just diced very small or thin pieces so they cook quickly)
  • You can make a "sauce" or "gravy" with canned soup - beefy mushroom (with ground beef or chopped left over roast inside the tortillas and some kind of cheese of your choice),
  • cream of mushroom (with cooked beef and potatoes inside),
  • cream of chicken soup (with chicken and squash/broccoli/green beans/ or peas),
  • cream of celery (with something),
  • nacho cheese soup (with chicken/beef/ham and onions/garlic and swiss cheese/ cream cheese/or mild cheddar),
  • broccoli cheese soup (with cooked broccoli and cheddar cheese).
  • Just use the method for the chicken enchiladas and heat the sauce/gravy separately and top after at the table.
  • I would suggest that you just experiment with variations until you find your favorites.
  • These make great weeknight meals because you can use leftovers and it's fast. You can also feed in "shifts" if you have a large group to feed and they have to eat at different times.

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  • lynnthomas 4 years ago

    The following suggesitons will make a huge number of different "enchiladas". They are all made using flour tortillas.
    You could substitute crepes if you are more ambitious.


    The first recipe is the original I came up with. I like to keep these ingredients on hand for emergency meals.



    Never Ending Chicken Enchiladas

    makes four enchiladas - can be doubled or tripled, but you would have to heat them 5-6 at a time, unless you can think of a

    way to do this in an oven without burning.

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