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COOKING, RECIPES

Chicken Enchiladas

Chicken Enchiladas

Chicken Enchiladas…are you hungry yet?

Chicken Enchiladas

Author
Lindsay Lehman Peters
Prep Time
15 minutes
Cook Time
25 minutes
Servings
Serves 4-6

Ingredients

  • 1 – 28 oz can Lehman’s Chicken, drained
  • 1 – 10 3/4 oz can cream of mushroom soup
  • 1 – 8 oz can enchilada sauce
  • 1 – 4 oz can chopped chilies
  • 8 small tortillas
  • 2 cups cheddar cheese

Directions

  1. Mix together chicken, soup, enchilada sauce and chilies.
  2. Put ½ cup of chicken mixture in each tortilla. Roll up and place all 8 filled tortillas side by side in a greased 9”x13” casserole dish. Top with any leftover chicken mixture and then top with the cheese.
  3. Bake uncovered at 350 degrees for 25 minutes. Serve with chopped tomatoes, lettuce, cilantro, salsa and sour cream.
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Lindsay Lehman Peters

Lindsay Lehman Peters

Lindsay Lehman Peters is the granddaughter of Founder Jay Lehman and daughter of Galen Lehman. She lives in Kidron with her husband, Grant, and her two fur babies. Lindsay is a teacher by trade and is currently training for her first half marathon.

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