Vanna's Chicken Enchiladas
created by: Anonymous


  1. 1
    Preheat oven to 325 degrees
  2. 2
    Add all cans of chicken breast ( don't drain) to a pan on the stove and chop it up in the pan until shredded. Add the taco seasoning. Add the green chiles. Add the seasonings. Mix it all together and set the heat to 4 and let it get hot. Also have 2 cans of cream of chicken heating up.
  3. 3
    Get a 9x13 pan and line the bottom and sides with a can of cream of chicken.
  4. 4
    Once the other things are heated up, add the heated up cream of chicken to the chicken and seasoning mixture and stir it well.
  5. 5
    Lay out a tortilla and spoon the mixture onto it, sprinkle with both cheeses and then roll it up like a burrito and place into pan. Repeat until you run out of room in the pan. There should be leftover mixture.
  6. 6
    If there's leftover mixture, spread it over all the enchiladas. Cover them all with both cheeses as desired. Pour enchilada sauce over them all.
  7. 7
    Put in the oven for 25 mins. Enjoy!!!

customize this recipe


  • 3 Cans 12.5oz Great Value Chunk Chicken Breast
  • 1 Package Medium Mission Soft Taco Flour Tortillas
  • 1 7oz Can Great Value Diced Green Chiles
  • 3 10.5oz Cans Great Value Cream Of Chicken Soup
  • Half Tsp Chili Powder
  • Half Tsp Garlic Powder
  • Half Tsp Onion Powder
  • 1 Package Old El Paso Taco Seasoning
  • 1-2 Cups Great Value Shredded Mozzarella Cheese
  • 1-2 Cups Great Value Fiesta Blend Finely Shredded Cheese
  • 1 10oz Can Old El Paso Red Enchilada Sauce
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