Shawnee's Chicken Enchiladas


1-2 pkgs. of boneless skinless chicken
breasts or tenders.
1 can rotel
1-2 cans Cream chicken soup
1-2 cans black olives diced (optional)
1-2 pkgs. of flour buritto torts.
1-4 pkgs. cheese (not cheddar)
1 can ench. sause (green or red) optional.
Serve with tortilla chips or spanish rice.


Preheat oven to 400 Cook 30-40 min.

Cut chicken into pieces. Season and cook til done. Meanwhile Mix 1-2 bags cheese with soup. Mixture should not be runny. (Start with one can of soup than add more if needed.) Add rotel (drain), and olives. Add chicken when done. (let it cool a little 1st or it will melt the cheese and will be harder to add to flour torts) After everything is mixed add to flour torts and roll. Add enchiladas to a greased baking pan. Sprinkle cheese on top an add ench. sauce. You can either cover them or not. Not covering will make them crispier. Bake 30-40 min.

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