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
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Preheat soup, 1/2 pound grated cheese, chopped onion, 1 package Enchilada Sauce Mix, and Rotel tomatoes in a sauce pan.
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Mix 1 package Enchilada Sauce mix and 1/2 pound grated cheese with chicken meat.
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Roll chicken meat mixture in tortillas.
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Layer in a dutch oven for camping or a large lasagna pan for the oven and cover with soup mixture.
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Garnish top with Jalapenos and extra cheese.
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Cook over coals or in 350 degrees oven for about 45 minutes to 1 hour.