Comida Kraft
Recipe Box

Cortney's Chicken Enchiladas

 Cortneynicole
Prep Time
0
min.
Total Time
1
hr.
20
min.
Servings

0

What You Need

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Make It

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  • Preheat oven to 350°F and cook chicken tenders for 35-40 minutes. In one medium size mixing bowl, mix 1/2 can enchilada sauce, 1/2 can cream of chicken soup, 3/4 cup Monterey Jack cheese, 1/2 cup mayonnaise, and diced sauteed onion (This bowl will be the filling of the enchiladas). In another medium size mixing bowl, mix 1/2 can enchilada sauce, 1/2 can cream of chicken soup, 1/2 cup Monterey Jack cheese, 1/2 cup mayonnaise (This bowl will be the sauce for the enchiladas). Once chicken is completely cooked let it cool for 5-10 minutes. After chicken has cooled enough to handle, cut up into small pieces or shred (shredding is preferred). Mix chicken into filling bowl.
  • Spoon about 3-4 heaping tablespoons onto tortilla (about 1/2 inch from bottom and side of tortilla) and fold or roll up. Place enchiladas side by side in a 9x11 baking pan. Cover evenly with sauce.
  • Bake for 20 minutes. Remove and top with remaining cheese.

Notes

For spicier enchiladas add more enchilada sauce. Cheese may be adjusted as desired for creamier filling & sauce. Green peppers may be sauteed and added to filling if desired. Placing a tooth pick in the center of each enchilada will allow them to keep the shape and not unfold. Lining baking pan with aluminum foil minimizes clean up mess.

Ratings & Reviews

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