Recipe: Chicken Enchiladas

I’ve never made these before, and I made my own recipe and I have to say, they are better than any chicken enchiladas I’ve ever had at any Mexican restaurants. I’m listing the ingredients I used, and mine were pretty spicy, but that’s what I like, you can tone the ingredients down and it won’t be so spicy.

Ingredients:
2 Chicken Breasts (I’m guessing around 10 oz)
1 15 oz can of Old El Paso Medium Enchilada Sauce
1 small can of Old El Paso Chopped Green Chilis
1 can of Rotel Tomatoes with Green Chilis
6 Hot jalapeno slices ( you can leave these out)
1 Green bell pepper
1 Medium onion
Tablespoon of Vegetable oil
Chili Powder
1 can of Campbells Cream of Mushroom
Corn Tortillas, I think I used about 15-16 small ones
8oz of Cheddar Jack (Mexican blend I think)

Directions:
Preheat oven to 350 degrees.
Put oil in a skillet over medium heat and cook chicken breasts with chili powder sprinkled on both sides (I use quite a bit in this dish, maybe a tablespoon ), cook until done, take chicken out and set aside.
While the chicken is cooking dice up the veggies, and throw them in the same skillet you cook chicken in when it’s done.

Cook veggies until they are tender, I added some juice from the Rotel when they got a little dry (I also added some chili powder in, a dash of salt & pepper as well).
Pour in the Rotel, Green Chilis, and Cream of Mushroom soup.
While that’s heating through shred or cut up your chicken, throw that in the skillet too and cook for about 2-3 minutes then turn the burner off.
Wrap your corn tortillas in a kitchen towel and microwave for about 45 seconds until warm and you can roll them without them breaking.
In a 9×13 cake pan pour a little bit of the enchilada sauce in and spread it around.
Roll your chicken mixture in your tortillas and place them all in.
Top with the rest of the enchilada sauce.
Shred cheese and put all over the top.

Cover with foil and bake for 30 minutes, or until cheese is melted.

Enjoy with some sour cream 🙂

I hope you enjoy!!!