Rating: Unrated
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Instead of rolling up enchiladas, I prefer to stack them. Dinner can be on the table in under an hour if you use a rotisserie chicken.

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Recipe Summary test

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a round baking dish with cooking spray.

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  • Combine chicken, cream of chicken soup, cream of mushroom soup, chile peppers, onion, and taco seasoning in a large bowl. Set aside.

  • Lay 1 tortilla in the prepared baking dish. Top with 1/3 cup of the chicken mixture; cover with some Cheddar cheese. Repeat layers with remaining tortillas, chicken mixture, and cheese.

  • Bake in the preheated oven, uncovered, until heated through, about 30 minutes.

Nutrition Facts

450 calories; protein 32.5g; carbohydrates 25.2g; fat 23.9g; cholesterol 101.7mg; sodium 1721.8mg. Full Nutrition
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