- 5 flour Tortillas
- 1 can cream chicken soup
- Mexican Cheese (shredded)
- 3 chicken breasts
- 1 pkg. burrito seasoning mix
- Cut up chicken in cubes and cook in pan on stove until done.
- Add burrito seasoning and water to chicken and cook down.
- Mix Cream of Chicken soup and 1 can water in separate bowl. Pour 1/2 of mixture in bottom of 9 x 13 baking dish.
- Assemble Enchiladas by filling with cooked and seasoned chicken and top with shredded cheese. Roll up tortilla and place in pan. Repeat with 4 other flour tortillas. Top with remaining soup mixture (or less to taste).
- Top with remaining shredded cheese. Bake at 350 until bubbly (about 20-30 min).
Notes: Optional: If you like onions slice onion and cook with chicken. Top cooked enchiladas with favorite toppings like diced tomatoes, diced black olives, sour cream or diced avocado.
Megan and Kelli 