Description
A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. These enchiladas are almost like a Mexican lasagna!
Ingredients
- 2 pounds skinless, boneless chicken breast halves – cooked and diced
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can enchilada sauce
- 1 (14.5 ounce) can diced tomatoes with green chile peppers
- 1 (4 ounce) can diced green chiles
- 1 onion, chopped
- 1 pinch garlic powder
- 1 cup chicken broth
- 1 teaspoon chili powder
- 16 ounces processed cheese spread
- 10 (6 inch) corn tortillas
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a 5 quart pot combine the chicken
- cream of celery soup
- cream of chicken soup
- enchilada sauce
- diced tomatoes and green chiles
- onion
- garlic
- chicken broth
- chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
- In a 9×13 inch baking dish
- layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering
- place dish in the preheated oven and bake for 45 minutes to 1 hour
- until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!
Servings: 8