This is a GREAT way to get more than one meal out of a whole chicken. When I plan on roasting a whole chicken, or having a store made rotisserie chicken, I always have to plan a second chicken meal a couple days later with what I pick off the bones.
Have you ever picked a chicken carcass after you get a meal out of it? I never realized how much meat there is left on those bones! Easily enough for a second meal
These chicken enchiladas are a favorite of ours for a couple different reasons. Not only are they delicious (I wouldn’t be sharing with you if they were gross), they are very easy and quick to put together. This is a key requirement to cooking in this family. I don’t have the time or patience to spend hours prepping dinner, unless it is a special holiday meal.
You can top these with lettuce, tomato, sour cream, and salsa like we do…. or you can leave them plain and pair with some refried beans and rice.
- 2 cans condensed nacho cheese soup
- 2 cups cooked, diced chicken
- 1 tsp chili powder
- 1/2 cup milk
- 1/2 cup salsa
- 8 inch flour tortillas
- Preheat the oven to 375 degrees.
- In a small bowl, combine 1 can of soup and milk. Set aside
- In another bowl, combine 1 can of soup, chicken, salsa and chili powder.
- Spread 1/3 cup of the chicken mixture into each tortilla, roll up, and place seam down in a 9×13 baking dish. Repeat until all the chicken mixture is used.
- Spread the soup and milk mixture over top of the enchiladas.
- Cover with foil and bake for 35 minutes.