Dad’s Chicken Enchiladas

(from cokerlj’s recipe box)

You could cook chicken breasts if you did not want to buy the canned meat or even use a rotisserie chicken. Just boil for about 1 hour in salted seasoned water…drain and chop meat.

Source: Ron Coker

Categories: Camping, Casseroles, Chicken, Mexican, Poultry

Ingredients

  • 40 ounce can chicken, OR rotisserie chicken
  • 2 cans cream of mushroom soup
  • 2 cans cream of chicken soup
  • 1 can Rotel Tomatoes
  • 30 flour or corn tortillas
  • 1 1/2 pound grated cheese
  • 1 small jar sliced jalapenos
  • 1 onion
  • 2 packages Lawry's Enchilada Sauce Mix (or other brand)

Directions

  1. Preheat soup, 1/2 pound grated cheese, chopped onion, 1 package Enchilada Sauce Mix, and Rotel tomatoes in a sauce pan.

  2. Mix 1 package Enchilada Sauce mix and 1/2 pound grated cheese with chicken meat.

  3. Roll chicken meat mixture in tortillas.

  4. Layer in a dutch oven for camping or a large lasagna pan for the oven and cover with soup mixture.

  5. Garnish top with Jalapenos and extra cheese.

  6. Cook over coals or in 350 degrees oven for about 45 minutes to 1 hour.

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