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A little bit about this recipe...
My daughter got this recipe from her good friend who stayed with her family for awhile. Then I got the recipe from my daughter. Since my husband don...
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 photo by kberry |
Prep Time30 Minutes |
Cook Time30 Minutes |
Servings10 - 12 |
1 ( 10 count) package flour tortillas, burrito size OR --- 1 (12 count) package flour tortillas, taco size
1 (8.80 ounce) package Uncle Ben's 90 second Spanish Rice (microwavable)
1 (14 ounce) can condensed cream of chicken soup, undiluted
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
2 tablespoons taco seasoning mix
1 (14 ounce)can red enchilada sauce
1 (10 ounce) can red enchilada sauce (optional)
4 cups Mexican blend cheese, shredded (divide to 1 1/2 and 2 1/2 cups)
1 (4.5 ounce) can can green chilies, undrained (*or use 2 cans * chilies are optional)
3 cups chicken breast meat, shredded (or more if you like)
Step 1 |
Cook chicken breast, drain and shred |
Step 2 |
Heat rice in microwave according to package directions |
Step 3 |
Mix 14 oz can soup, rice, chilies, 1 and 1/2 cups of cheese, chicken, If you want creamier mixture add 2nd can of soup. |
Step 4 |
Grease large baking dish and pour about 1/3 cup enchilada sauce in bottom of pan. Move pan around to cover bottom. |
Step 5 |
With tortilla in hand, put about 3 TBSP of mixture down center of each tortilla and roll up, place in dish seam side down, till dish s full. |
Step 6 |
Pour remaining enchilada sauce evenly over the top of enchiladas. |
Step 7 |
Sprinkle remaining cheese evenly over top of enchilada sauce. |
Step 8 |
Spray a sheet of foil with non stick spray and cover dish. |
Step 9 |
Bake at 350 for 30 minutes or until hot. |
Step 10 |
Top with your choice of favorite toppings. |
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