Snapguide

How to make easy cheesy chicken enchiladas

A quick easy recipe for Mexican night. I hope you like! (This recipe was found on Rachel Ray's website)

30
STEPS
INGREDIENTS

If you want your enchiladas double stuffed then double the cheese sauce and the chicken mixture!

Gather your ingredients.

Gather your ingredients.

Preheat oven to 375.

Preheat oven to 375.

Place a pan on medium high heat.

Place a pan on medium high heat.

Spray with non stick cooking spray. Place chicken breasts to cook. I plan on shredding my chicken. You can cube them first then cook if you choose so.

Spray with non stick cooking spray. Place chicken breasts to cook. I plan on shredding my chicken. You can cube them first then cook if you choose so.

While the chicken is cooking lets make the sauce and prep the mixture. Put one can of Campbell's cheddar cheese soup into a small bowl.

While the chicken is cooking lets make the sauce and prep the mixture. Put one can of Campbell's cheddar cheese soup into a small bowl.

Measure 1/2 cup of milk.

Measure 1/2 cup of milk.

Add to the soup and stir until smooth.

Add to the soup and stir until smooth.

Set aside.

Set aside.

Take out 2 tablespoons of the cheese soup and place into another bowl.

Take out 2 tablespoons of the cheese soup and place into another bowl.

Add 1/2 cup of pace picante sauce. I used a medium spiciness. If you don't like spicy use a mild version.

Add 1/2 cup of pace picante sauce. I used a medium spiciness. If you don't like spicy use a mild version.

Check on the chicken!!!

Check on the chicken!!!

Back to the mixture. Add one 4 ounce can of chopped green chilies.

Back to the mixture. Add one 4 ounce can of chopped green chilies.

Add one teaspoon of chili powder. Stir and set aside.

Add one teaspoon of chili powder. Stir and set aside.

If your shredding the chicken take two forks to the chicken to pull away. I know my chicken is still raw. Just trust me :)

If your shredding the chicken take two forks to the chicken to pull away. I know my chicken is still raw. Just trust me :)

When your chicken is shredded place back into the pan.

When your chicken is shredded place back into the pan.

Add salt.

Add salt.

Add pepper. Cracked pepper is the best!

Add pepper. Cracked pepper is the best!

Continue cooking until fully cooked.

Continue cooking until fully cooked.

Take your 8 tortilla shells and place into the microwave. You want to soften them up to build your enchiladas.

Take your 8 tortilla shells and place into the microwave. You want to soften them up to build your enchiladas.

Warm up for 30-35 secs.

Warm up for 30-35 secs.

When your chicken is done place into the mixture and stir together.

When your chicken is done place into the mixture and stir together.

Spray non stick cooking spray into a large rectangle baking dish.

Spray non stick cooking spray into a large rectangle baking dish.

Take 1/3 cup of the chicken mixture and place into the shell.

Take 1/3 cup of the chicken mixture and place into the shell.

Roll up.

Roll up.

Place in baking dish seam side down.

Place in baking dish seam side down.

Pour  your cheese sauce over and spread evenly. I accidentally deleted what it's suppose to look like. Sorry.

Pour your cheese sauce over and spread evenly. I accidentally deleted what it's suppose to look like. Sorry.

Place the enchiladas in the oven.

Place the enchiladas in the oven.

Set timer for 35 minutes.

Set timer for 35 minutes.

Once out of the oven add some Salsa. Spiciness to your liking.

Once out of the oven add some Salsa. Spiciness to your liking.

Make it pretty. I added some green onions and shredded cheese. You can add sour cream, black olives, guacamole, whatever you like!

Make it pretty. I added some green onions and shredded cheese. You can add sour cream, black olives, guacamole, whatever you like!

And enjoy! Serving size is two enchiladas. I was full after one. (1 enchilada is 7 weight watcher points. 14 for 2)

  • 1.0c Chicken or 2 breasts.
  • 1.0 Campbell's cheddar cheese soup
  • 0.0c Milk-nonfat
  • 0.0c Pace picante sauce
  • 4.0oz Chopped green chilies
  • 1.0tsp Chili powder
  • 8.0 Flour tortillas (8in)
  • Salt
  • Pepper