Chicken Enchiladas

Name: Chicken Enchiladas
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 (10 oz) can rotel; 1 (28 oz) can stewed tomatoes; 1 (10.5 oz) can cream of chicken soup; 1 (10 oz) can enchilada sauce; 2 (4 oz) can green Chile diced; 1 (32 oz) chicken cooking stock; Your favorite marinade; Corn tortillas shells

Brock Stoller @cook_20122124

Ohio

Chicken Enchiladas

Brock Stoller @cook_20122124

Saved

Ingredients

4boneless, skinless chicken breasts
1 (10 oz)can rotel
1 (28 oz)can stewed tomatoes
1 (10.5 oz)can cream of chicken soup
1 (10 oz)can enchilada sauce
2 (4 oz)can green Chile diced
1 (32 oz)chicken cooking stock
Your favorite marinade
Corn tortillas shells

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Steps

1

Cut chicken breasts in to strips about 1-2 inches thick. Then place in to marinade and let cool for 30 minutes.
2

Cut up onion and place in a stock pot with butter. Add chicken and cook until chicken is browned.
3
4

Add soup, rotel, stewed tomatoes, green Chile’s and chicken stock to pot. Let simmer for about 30 minutes.
5

Remove chicken from pot and place in a bowl to cool. Shred chicken when cool enough.
6

Put heavy whipping cream in small saucepan and warm. Dip corn tortillas in warm cream and fill with chicken and some cheese. Roll up and place in pan with some of the sauce left over from chicken.
7

Top with cheese and bake at 350 for 30 minutes or until bubbly. Put just a small amount of enchilada sauce on top if desired. I use the stewed tomatoes and some of the sauce from chicken pot.