Chicken Enchiladas

📜 Collection: Unknown Twenty Five | ✍️ Attribution: Unattributed | 📂 Category: Entrees A classic and comforting recipe for chicken enchiladas featuring savory soups, melted cheese, and green chilies. Perfectly baked until bubbly and golden.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
25 mins	30 mins	None	6 servings

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🔪 Key Equipment

• Skillet
• Baking dish
• Can opener

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Ingredients

Measurements	Ingredients	Prep / Notes
1/2 lb	Cheese	grated
1 pkg	Tortillas	none
1 stick	Ole (Butter)	none
1 can	Cream of Chicken Soup	none
1 can	Cream of Mushroom Soup	none
1 large	Onion	chopped
1 can	Boned Chicken	none
1	Bouillon Cube	prepared as directed
1 can	Chopped Green Chilies	none

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Instructions

Step 1: Preparing the Sauce and Filling

1. Melt 1 stick ole in a pan, add 1 large onion, and simmer until soft but not brown.
2. Add 1 can crm. of chicken soup, 1 can crm. of mushroom soup, and the prepared 1 bouillon cube 1 at a time, stirring until smooth.
3. Add 1 can chopped green chilies and 1 can boned chicken, mix well, and set this aside.

Step 2: Assembly and Baking

4. Roll the 1 pkg tortillas, and place them in a line in a greased baking dish.
5. Pour on 1/2 of the soup mixture and top with 1/2 of the cheese, then repeat the layers.
6. Bake for 30 min at 400° until bubbly and golden brown.

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💡 Make-Ahead & Storage: Assemble the enchiladas in the baking dish ahead of time, cover tightly, and refrigerate for up to 24 hours before baking.

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Original Recipe Scan