Sunday, April 22, 2007

Chicken Enchiladas

2 med chicken breasts cut up

1 can condensed cream of chicken soup

1-2 cups Cheese (depending how cheesy you want it)

4 tortillas

cilantro (optional)
diced tomatoes (optional)

Double for sure if there are more than 2 people eating this.

Cook chicken and add soup.
DIVIDE mixture among tortillas, top wop with cheese, salsa, cilatro and tomatoes to your liking. Roll-up, place seam side down in baking dish. Top with more salsa and cheese if you want; cover with foil.
BAKE at 350 for 30 to 35 min. or until cheese is melted and enchiladas are heated through, removing foil during last 10 min. of baking.

I like these a lot, but don't get to make them very often because Derek had chicken enchiladas for something like 12 days in a row on his mission for dinner appts., no joke. It was some sort of recipe of the month for enrichment.