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| Easy Chicken Enchiladas, Fully Cooked |
Food definitely contributes to abundant family living and we love to eat. I'll tell you up front that I'm not a great cook. I've never really enjoyed it, but I'm learning to like it more and more now that our kids are all grown up and I have more time to spend in the kitchen. The recipes I'll be sharing with you on this blog will be recipes that are easy to prepare with common ingredients.
Easy Chicken Enchiladas
Here is what you will need:1 10.5oz. can of condenses cream of chicken soup1 cup of sour cream1/2 cup of picante sauce1/2 cup of salsa1 TBSP butter1 yellow onionPam cooking spray4 cups of chopped cooked chicken (I cheated and used 2 bags of frozen grilled chicken.)2 cups of Mexican blend shredded cheese Salt and pepper to taste9 large soft tortillasInstructions:1. Heat your oven to 350 degrees.2. In a medium bowl, mix together the soup, sour cream, picante sauce, and salsa. |
Mix together the soup, sour cream, picante sauce, and salsa.
 | | Mix well the mixture of soup, sour cream, picante sauce, and salsa. |
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3. In small frying pan, add 1 tablespoon of butter. I use the salted butter. When the butter is melted, add the onion, chopped. Saute the onion in the butter until slightly browned or browned to suite your taste. Add more butter if needed.
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| Saute one yellow onion in 1 TBSP of butter. Add more if needed. Brown to taste. |
4. Spray a separate large frying pan with Pam cooking spray. Add in your cooked chicken. Just before you think the chicken is done, stir in the sauted onion. Cook a little longer until the chicken is browned to taste.
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| Add the chicken and onion together and brown to taste. |
5. Remove the chicken and onion mixture from heat.
6. Stir in the mixture of soup, sour cream, picante sauce, and salsa. Stir in 1 cup of Mexican blend shredded cheese. Add more cheese if you want to. Stir it all together.
7. Add salt and pepper to taste.
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| Remove chicken and onion mixture from heat. Add in the mixture of soup, sour cream, picante sauce, and salsa. Add in the shredded cheese. |
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| Stir all the ingredients together. |
8. Spoon the mixture into large soft tortillas. Fold the tortillas over and lay them upside down in a 9x12 baking dish. We like the super soft Mission flour tortillas.
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| Super Soft Mission Flour Tortillas |
9. You'll probably have a good bit of the soup mixture left over. Spread it over the filled tortillas in the baking dish.
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| Spread any extra soup mixture over the filled tortillas. |
10. Spread remaining Mexican blend shredded cheese over the entire dish. Add more if you like. We like a lot of cheese!
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| Spread remaining shredded cheese over the entire dish. |
11. Bake for 40 minutes or until the enchiladas are hot in the middle and the cheese is melted to taste.
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Bake for 40 minutes or until the enchiladas are hot in the middle and cheese is melted to taste.
12. Serve with your favorite rice blend.  | | Serve with your favorite rice blend. |
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13. Enjoy!
I am happy to announce that my entire family loved these enchiladas. They have already requested to have them again very soon. I think your family will love them too. I'll make it easier for you to try it. If you would like to print the recipe without the photos, you can print it out here.
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