Easy One-Hour Enchiladas

Time needed
10-15 min preparation
+
45 min cooking
Serving Size / Yield
8 servings
Ingredients
- 2 lbs. Skinless boneless chicken breast cooked and chopped
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 1 can enchilada sauce
- 1 can diced tomatoes with Chile peppers
- 1 can Santa Fe corn
- 1 yellow onion diced
- 2 tsp. Garlic powder
- 1 C. chicken broth
- 1 lb. Shredded cheese
- 10 6in. flour tortillas
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Directions
Preheat oven to 350°F. In a 5 quart pot combine all the ingredients and half the cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed well. In a casserole dish, spread a thin layer of the cooked mixture at the bottom of the dish. Then layer the ingredients and tortillas like a lasagna. Bake for 45 minutes to an hour, or until cheese starts to brown and bubble. Let sit for at least 10 minutes before serving.
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