Chicken/Beef Enchiladas


Chicken Enchiladas:

  • 2 chicken breasts
  • 1 onion, chopped
  • 1 can cream of chicken soup
  • 3/4 cup sour  cream
  • 1/2 cup salsa
  • 1 soup can of milk
  • 1 pound Velveeta
  • 2 cups shredded Monterrey Jack cheese
  • 10 tortillas

Cook chicken and onion together. In a separate pan, combine cream of chicken soup, salsa, sour cream, milk, and stir until heated. Add Velveeta and stir until melted. Add the chicken. Put a scoop of the mixture on a tortilla and wrap into an enchilada. Place in greased 9×13 pan (about 10 per pan).

Pour remaining chicken mixture on top. Bake at 350 degrees for about 25 minutes. Take out and add Monterrey Jack and bake until melted over the top!

(compliments to Cindy Mueller for sharing the chicken enchilada recipe)

Beef Enchiladas:

  • 1 lb beef
  • 1 can refried beans (I sometimes use my black bean and corn salsa instead)
  • 1 package taco seasoning
  • 1 cup cooked white rice
  • 2 cups shredded cheddar cheese
  • 8-10 tortillas (I buy the whole wheat ones)
  • 2 cups salsa
  • 1 can cream of chicken soup

Begin by cooking the rice. Brown beef (drain) and add taco seasoning. Combine rice and beef. Take a tortilla and spread refried beans in the middle. Add rice and beef mixture and cheese. Roll up and place in 9×13 pan.

Combine cream of chicken soup and salsa and stir. Pour the sauce over the top of the enchiladas. Bake for 20-30 minutes, covered at 350 degrees. (These are also freezable – just toss them in the freezer before baking, and when you want to eat them, thaw them and bake as directed.)

(Brought to you by the lovely Lauren Waller!)

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