If you love mexican or enchiladas, this recipe is for you! So easy & yummy!
1 package chicken tenderloins
1 package high fiber tortillas
1 can cream of chicken
1 can rotel
1 package shredded cheddar cheese
1 large can enchilada sauce
Boil & shred chicken
Combine shredded chicken, can of cream of chicken & rotel in mixing bowl (I leave the rotel out while making half of the enchiladas for Jared and then put it in when it’s time to make mine!)
Use a spoon to lightly coat the inside of each tortilla with enchilada sauce.
Put a generous helping of chicken mixture in each tortilla, add a little cheese on top and roll.
Place tortillas in a 9×13 pan until full (normally this is about 6 for us).
Pour remaining enchilada sauce on top and sprinkle cheddar cheese over all the enchiladas.
Bake at 350 degrees until cheese is melted.
I serve mine with sour cream & more rotel on top with a side of spanish rice! Such an easy weeknight meal your whole family will love (and it’s pretty healthy too)!
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