Time
prep 0:25
total 0:45
Ingredients
| 3 | whole skinless, boneless chicken breast, diced | | 1 | md. white onion, chopped | | 1 | sm. can chopped green chiles | | 1 | sm. pkg. frozen spinach | | 1/2 cup | grated Parmesan cheese (not the dry grated stuff, look in the cheese section) | | 1 can | red enchillada sauce | | 2 cans | tomato soup | | 2 cups | shredded montery jack cheese | | 16 | corn tortillas |
4 Recipe Reviews
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This is without a doubt the best, quickest chicken mex recipe I've tried.
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I wasn't sure when to add the chopped green chillis?
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This is our third time making these... our guests have loved them and have asked for the recipe. BTW..I add the green chilis in with the sauce and cook it slow with the rest.
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Instructions
Chop chicken into bite size pieces and brown. Combine onion thawed spinach and parmesan cheese with chicken. Simmer over low heat for 8-10 minutes, stirring occasionally. Combine tomato soup and enchillada sauce in a saucepan and slowly heat. Line the bottom of a casserole dish with 8 tortillas. Pour the chicken mixture over the tortillas. Cover the chicken with remaining tortillas. Pour the soup/enchillada mixture over the top. Cook in preheated oven 325°F for 20-25 minutes. Cover top with montery jack cheese and cook for 5 more minutes.
Author's Comments
This is scrumptious.
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