Ingredients
Scale
- 1 Whole chicken, cooked and deboned (I usually buy a rotisserie chicken and cheat!)
- 2 large cans enchilada sauce
- 1 8 ounce container sour cream
- 2 small cans cream of mushroom soup
- 1 package fajita tortilla
- 2 tablespoon red pepper
- A whole bunch of cheese
Instructions
- Preheat oven 425F
- After deboning chicken, mix together the chicken, red pepper and sour cream in a bowl. Put to the side.
- In a sauce pan, mix enchilada sauces and cream of mushroom soup until well blended.
- Take tortilla and lay flat in sauce, coating both sides. Spread chicken into coated tortilla and roll like a taco.
- Place in 13 x 9 baking pan. Continue this process until pan is full. Usually 10-12 enchiladas fit.
- Place in over for 20-25 minutes or until sauce is slightly bubbly. Remove from oven and cover with desired amount of cheese (I recommend a lot!)
- Return to oven until cheese is melted. Serve warm with Guacamole
- Category: Main Dish