Cheesy Chicken Enchiladas

Nothing like a spicy meal that can be made in about fifteen minutes and on the table in from start to finish in under an hour! I prep for this meal earlier in the week so I have leftovers to use. I use any leftover rice or rice-a-roni and chopped chicken, either from the freezer or from earlier in the week. Plan on a chicken breast or 3/4 cup chicken per person, if you have eating machines like me. I usually make extra for either leftover lunches or for that extra person sitting around the table.

This is a make-what-you -meal so I'll be a little loose with the directions.

Large flour tortillas- figure at least one enchilada per person; if you have big eaters, use two.

1 chicken breast or 3/4 cup chicken for each person, cooked and chopped (remember your chicken breasts in the freezer? Go get them!)

at least one can of drained and rinsed beans like pinto, kidney, black- if you're cooking for more than four people, you may want to use two cans

one can cream of chicken soup, undiluted; making more than eight, use two cans

one can fiesta cheese soup, undiluted; making more than eight, use two cans


monterrey jack or co-jack cheese, about 1/2 cup for each person

Mix the soups and diced onion if you like together. place about 1/2 cup of this in a 9x13 pan, sprayed with no-stick spray. Take a flour tortilla and place about 1/4-2/3 cups chopped chicken, 1/4 cup beans, cover with a bit of shredded cheese and about 2 tablespoons of the soup mixture. Roll up and place seam side down in the pan. Continue until you have about two enchiladas per person. If you have a large family, use two pans and double the beans! If you have a small family, make two 9X9 pans and freeze one for later.
Cover the enchiladas with the remaining soup and cover with foil. Bake at 375F for about 30 minutes until hot. Uncover and top with remaining cheese. Serve with spanish rice. If you have leftover rice, just mix in a little salsa before reheating.

Of course, I always serve guacamole and chips and a green salad!