Chicken Enchiladas

(from mollyeleanor’s recipe box)

Source: Mom

Cook time: 30 minutes
Serves 8 people

Categories: Casserole

Ingredients

  • 1 rotisserie chicken or cooked chicken breasts
  • 1 medium onion, diced
  • 1-2 packages mushrooms, sliced
  • 1/2 of 8 oz. container of light sour cream
  • 2-3 cups shredded Mexican blend cheese
  • 2 cans Old El Paso enchilada sauce (red sauce)
  • 1 10 oz. package frozen chopped spinach, thawed and squeezed

Directions

  1. Saute mushrooms and onion along with whatever veggie you’re using. Thaw frozen package of chopped spinach and squeeze water out. Add to mushrooms and onions. (Note: add onions and cook for a few minutes before adding mushrooms)

  2. Combine prepared chicken, veggies, sour cream, at least 1 cup of cheese and 1 can of enchilada sauce in large bowl.

  3. Spoon mixture into tortillas and roll and place in 9 × 13 pyrex dish. Spray pan first!

  4. Top with another can of enchilada sauce and ample amount of cheese.

  5. Bake at 350 degrees for about 30 minutes, until bubbly.

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