Recipe

Pantry Raiding Fast And Easy Chicken Enchiladas Recipe

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Ingredients

Directions

Step #1 Mix soup, rotel, sauce & milk.
Step #2 Heat tortillas to make the easier to roll.
Step #3 (Wrap a stack in paper towels & microwave for a min or until softened- or heat each one in a pan or wrap in foil wrap & heat in the oven- this is just to get them pliable if they are not really fresh).
Step #4 Dip each tortilla into soup mix.
Step #5 Add a spoonful of chicken in center of tortilla & roll up cigar fashion.
Step #6 Spray a 9x13 pan with cooking spray & put 1 c soup mix on bottom of pan.
Step #7 Lay tortillas as they are filled on top of soup in pan.
Step #8 Continue until all is used.
Step #9 Pour remaining soup mix on top.
Step #10 If you have any chicken remaining spoon it around the ends of the tortillas.
Step #11 Top with cheese & bake this at 350F until hot & bubbly.
Step #12 Can be made ahead & frozen or put in the fridged until ready to bake.
Step #13 NOTE: You can layer the ingredients instead of rolling if you want a faster & easier casserole.
Step #14 Start with 1 c soup mix on bottom, layer half the tortillas- tearing if necessary- repeat- top this with the cheese & finish as directed above.
Enjoy the Pantry Raiding Fast & Easy Chicken Enchiladas recipe

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