(Photo by Karla B.)
This recipe makes a huge batch of Enchiladas. Will make like 2 9×13 casserole dishes. So make these when your are having company over. Or you can cut the recipe like I do now. Will have directions for that at the end of this recipe.
2-3 Chicken breast, cooked and shredded
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 can of Cheddar Cheese soup
2 Pkgs of Burrito size Tortilla wraps
2 cans of Enchilada sauce (I use the red, mild sauce, and I use the Large cans)
Cheddar Cheese at least 2 cups (I sometimes used more)
After you have shredded your Chicken mix with all soups and 1 can of Enchilada sauce and some of your Cheddar Cheese. Make sure it is mixed well.
You could also add in a small can of green chilies at this point but I don’t. Pour some of the enchilada sauce in bottom of your casserole dish to keep the wraps from sticking.
Take each wrap and put about 1/2 cup of the chicken mixture in each wrap and spread out over wrap not getting to close to the edge.
Roll wrap jelly roll style and place in the casserole dish in a single layer. Continue with all until chicken mixture is gone.
Pour more enchilada sauce over the top of the enchiladas according to your liking.
Bake @ 350 for 30-45 minutes. During the last 10 minutes or so pull out and layer some more cheddar on top and bake until cheese is nice and golden. These are a huge hit every time I make them.
To cut the recipe
1-2 chicken breast
1 can cream of chicken soup
1/2 can of cream of mushroom soup
1-1 1/2 pkgs Taco size tortilla wraps
2 small cans of enchilada sauce
cheddar cheese to your liking
Do everything the same.
These can also be made with Beef.