A recipe from my friend, Amelia, these enchiladas are as delectable as they are easy. Perfect for a fiesta, needless to say.
4 chicken breasts, boiled, broth reserved
1 ½ cans cream of chicken soup (I use the 98% fat free kind)
I can Ro-tel diced tomatoes and green chilies
1 bag shredded Monterey Jack cheese, ½ cup reserved
1 small onion, chopped and sautéed
1 bag tortillas (I use wheat)
Shred chicken finely, mix in onions and set aside. In a large mixing bowl, combine the 1 ½ can cream of chicken soup, Ro-tel and ½ can of your chicken broth. Spray long casserole dish with cooking spray and pour enough of the liquid mixture on the pan to cover the bottom with a very thin layer. Fill tortillas with chicken and onion mixture and cheese (not too much, or they won’t close!). Roll up filled tortillas tightly and place in dish, seam down. Keep adding enough tortillas to pan to tightly fill entire pan (you’ll probably have to line up some vertically and some horizontally). Then, slowly pour remaining liquid over full plan of tortillas, making sure all are covered. Sprinkle remaining cheese onto top. Bake at 325 covered for about 25-30 minutes or until bubbly. Uncover and cook for about 10 more minutes.