These chicken enchiladas are definitely a staple in our house. I found the recipe on about a year ago. We love it and it’s sooooo easy!!

About 2 chicken breasts, cut into bite-sized pieces
4 8″ tortilla shells – we usually use flour
1 can enchilada sauce
1 can cream of mushroom soup
About 1/8 c chopped onions
2 cloves garlic, minced
Ground cayenne pepper

Salt and pepper to taste
Refried beans (optional)

First thing I do is heat some oil in a pan, and then throw in the onions until they are almost cooked. Then I add in the garlic and chicken. I season it with some pepper and cayenne. Cooked for about 10-15 minutes, until chicken is cooked through.

While the chicken is cooking, heat the tortillas in the microwave for about 20-25 seconds.

In a medium sized bowl, mix the enchilada sauce and cream of mushroom soup. Whisk until all the lumps are out. I usually add in some pepper and cayenne to season it.

Preheat the oven to 375, and grease a 9×13 baking dish.

If you want to use refried beans, spread them on the tortilla, add in a spoonful of chicken, then add the cheese.

Roll it up and set it in the baking dish. Repeat with the next 3 tortillas.

Spread the sauce mixture over the tortillas, then put some more cheese over the sauce. I like a lot of cheese. 🙂

Cover with aluminum foil and put in the oven for about 20-25 minutes, until the cheese is completely melted.

I completely forgot to take a cooked picture, but I’m sure you get the idea. :p

I usually serve these with either rice or some type of steamed veggie, usually broccoli. Unless we are really hungry, we’ll only eat of of these each. 1 1/2 if we’re really hungry. So we always have leftovers for lunch.