EASY CHEESY CHICKEN ENCHILADAS 
Combine and melt in microwave or saucepan:
1 can cream of mushroom soup
1 lb. Velveeta mild Mexican cheese
1 sm. can chopped green chilies

Additional ingredients:
10 to 12 corn or flour tortillas
1 1/2 lbs. cooked boneless chicken
Grated Monterey Jack cheese

Grease 9x13 casserole. In each tortilla place sliced chicken, cheese sauce and grated cheese. Roll, place in casserole and repeat with additional tortillas. Place remaining cheese sauce and grated cheese over all rolled tortillas. Bake at 350 degrees for 30 minutes, or until bubbly. Can also be heated in the microwave. Serve with salsa and, or guacamole.

Since microwave ovens vary in power, you may need to adjust your cooking time.

recipe reviews
Easy Cheesy Chicken Enchiladas
   #60945
 Jacque (Illinois) says:
While the prep DID take a little time, the outcome was a HUGE hit with my family. And the leftovers today, YUM! Will definitely be making this again, soon!! My husband had me roll in 4 or 5 jalapenos into his for heat. Otherwise, they are very mild.
 #121340
 Janet (Texas) says:
I just layered flour tortillas and the sauce in a baking pan. That made it super easy.

 

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