Tuesday, February 22, 2011

Chicken and Rotel Enchiladas

I know cute Jenni posted a recipe for chicken enchiladas, but here is another version for you. It is super simple and doesn't take too long to prepare. This recipe makes 5 really full enchiladas in an 8x8" baking dish. You could easily get 8 regular size enchiladas and use a 9x13" dish. It would also be really yummy to add diced green bell peppers and onions.

1 lb. chicken breasts or tenderloins
1 can Rotel brand tomatoes
1 can cream of chicken soup
2 cups shredded cheddar jack cheese
5 large flour tortillas (we like the ones you cook yourselves)
Taco Bell mild sauce (you can find it in the salsa aisle)
2 (8 oz.) cans of plain tomato sauce
salt and pepper

Boil chicken in salted water. Once done cooking shred chicken with two forks. In a large skillet add shredded chicken and a couple tablespoons of the Taco Bell sauce. Cook over medium heat until the chicken absorbs the majority of the sauce. Remove from heat.
In a mixing bowl, mix together the cream of chicken soup, rotel tomatoes, and shredded chicken.
If you are using the raw tortillas, cook them now.
In a small mixing bowl, combine tomato sauce and a few tablespoons of the Taco Bell sauce. Add as much or as little of the taco sauce as you want, depending on your preference. Pour enough sauce into the bottom of the baking dish to coat it well.
Stuff the enchiladas with the chicken mixture and cheese. You could also add some of the sauce if you like.
Fill the pan with enchiladas and pour sauce over the top. I usually have a little bit of sauce left over, but if you like them really saucy, go ahead and use it all.
Bake covered at 350 for 30 minutes. Remove cover and top with remaining cheese and cook an additional 10 minutes or until cheese is melted.

These are really filling, so I usually serve them with just a light green salad. Enjoy!

No comments:

Post a Comment