Description
The name says it all—they are quick and easy to make and budget-friendly. Most enchilada recipes take forever, but for those who don’t have a lot of time, this works very well!
Ingredients
- 10 pieces Boneless, Skinless Chicken Tenders, Cooked, Cooled And Shredded
- 1 Small Yellow Onion, Chopped
- 1 Small Red Bell Pepper, Chopped
- 10-¾ ounces, weight Cream Of Chicken Soup
- 10 ounces, weight Rotel Tomatoes (Mild Or Spicy), Drained Slightly
- 2 cups Sour Cream
- 10 Soft Flour Tortillas, Taco Size
- 3 cups Shredded Cheddar Jack Cheese
- 1 cup Your Favorite Thick And Chunky Salsa
Preparation
Cook chicken with onion and peppers. Once cooked, set aside.
In a medium-sized bowl, mix together soup, Rotel and sour cream, then add chicken and pepper mixture. Mix well.
Preheat oven to 350ºF. Spray a 9×13 baking dish with nonstick cooking spray.
Place tortilla in pan, fill with filling (about 1 1/2 to 2 tablespoons), top with some cheese, then roll under. Repeat until all tortillas are used and dish is full. Spread salsa and remaining cheese on top. Bake for 30 minutes. Serve with desired toppings.
Optional toppings include chopped romaine lettuce, chopped tomatoes, chopped green onion, sliced black olives, extra cheese, guacamole, sour cream, pico de gallo, salsa, pickled jalapeño pepper slices, lime wedges, lemon wedges.
