Chicken Enchilladas

ofg_1

Time

prep 0:25 total 0:45

Yield

6 servings

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

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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4 Recipe Reviews

	Jose' Jimenez reviewed Chicken Enchilladas on March 13, 2000 This is without a doubt the best, quickest chicken mex recipe I've tried.
	B.T. reviewed Chicken Enchilladas on May 23, 2000 I wasn't sure when to add the chopped green chillis?
	uncue75 reviewed Chicken Enchilladas on January 2, 2008
	xpertcooks reviewed Chicken Enchilladas on July 8, 2008 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.