Chicken Enchiladas Recipe

30 mins

Ingredients

3-4 chicken breast
1 pkg corn tortillas
18 oz Philadelphia cream cheese
1 can Golden Mushroom soup
1 sm can (7 oz) Herdez sauce or salsa
8 oz shredded cheddar cheese

Preparation

Step 1

Boil chicken breasts about 1 hour. Cool, de-bone, and shred chicken.

Put 1 ½ cup chicken broth and chicken back in pot, add salsa and simmer for 1-1 ½ hours.

Turn off burner, put cream cheese in pot.

Let warm up and when soft, stir until completely mixed.

Steam tortillas or brown lightly in oil.

Put spoonful or 2 mixture in each tortilla, sprinkle with cheddar cheese. Roll closed and put in a 9 x 12 pan.

Pan should have 2-3 tbsp of soup in the bottom of the pan.

When all tortillas are filled, cover with the rest of the soup.

Sprinkle any extra cheese on top.

Cover pan with foil.

Bake at 350 degrees for 20-30 minutes.