1 Package chicken Breast (usually 2 - 3 breasts)
1 can jalapeno & diced tomato
1 can cheddar cheese soup
1 package of flour tortillas
1 cup shredded cheese (optional)*
Preheat oven to 350 degrees. In a medium pot, bring your chicken breast to a boil. Salt and pepper the water to taste.
While your chicken is cooking, stir together the cheese soup and jalapeno & diced tomato in a saucepan and bring to a simmer just to warm the mixture.
Once chicken is cooked, dice into bite size cubes. Remove a portion of the cheese mixture and set aside. Put the cubed chicken in the remainder of the cheese mixture left in the pan. Stir to coat the chicken.
Spray a 9" x 13" glass pan with cooking spray to avoid sticking and make clean up easier. Hold a tortilla in your hand and fill it with a spoonful of cheese and chicken mixture. Roll up the tortilla and place seam side down in the pan. Repeat the process until either the pan is full or you run out of filling.
Pour the cheese mixture you set aside over the top of the enchiladas in the pan. Sprinkle the enchiladas with shredded cheese. Place pan in a preheated oven for 30 - 45 minutes or until heated through.
*I love cheese so I just pile it on until I think it's enough. I only used a cup as a measuring guide but mix it up and put what you like in it.
Variations:
Instead of cooking your own chicken to save time you could use the frozen chicken fajita style meat and just microwave it to defrost.
Instead of chicken you can add 1 can of Wolf Brand Chili No Beans (no self respecting Texan has beans in their chili).
By Julie Forrester -
I have a Bachelor's in Agriculture and Pre Med. I was born & raised in Virginia but got to Texas as quick as I could. I have a wonderful husband who is a Chef and three lovely daughters. I work in credit...
Does anyone have a easy chicken enchilada recipe?
That has no sour cream or cream cheese?
Easy Cheesy Enchilada Recipe
