Occasionally, James and I will cook meals on the weekend that we save and eat during the week. It makes life so much easier because we do not have to come home and decide what to cook after we have worked all day. We found a recipe this weekend for enchiladas. Given the fact that we eat Mexican food at least once a week, we decided to try them. They were so easy and really good.
1 rotisserie chicken, meat shredded
1/2 onion, finely chopped
1 packet taco seasoning, divided use
8 oz. tomato sauce
2 cups Mexican Blend shredded cheese
1 can cream of chicken soup
1 can tomato soup
1 package small tortillas
Soften the onion in a drizzle of oil over medium heat for 5-10 minutes. Meanwhile, shred the chicken. Once onion is softened, add the chicken to the pan. Stir in 1/2 of the taco seasoning. Add the cream of chicken soup and tomato soup to the chicken mixture. Simmer over medium heat 15-20 minutes. In a separate bowl, combine tomato sauce with remaining taco seasoning. Whisk together until thoroughly combined. Coat one side of the tortillas with tomato sauce. Spoon 1-2 tbsp. of chicken mixture down the middle of each tortilla. Top with a sprinkle of shredded cheese. Roll, jellyroll style, and place in greased 13x9 greased pan. Bake at 350 degrees for 45 minutes. Remove from oven and sprinkle shredded cheese over all of the tortillas. Return to the oven for 15 minuted for cheese to melt.
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