Easy Chicken Enchiladas

[Prairie Wildflower]

I made these last night and thought I'd share the recipe. I make these often.  My son loves them. They are not spicy at all. I don't really measure anything. This makes enough sauce for a 9x13 baking dish filled with enchiladas. Since I have a small family, I make an 8x8 baking dish, then freeze the remaining sauce for another meal. You have to reheat it slowly so it smooths out again after thawing. You can use any kind of chicken. I usually boil and debone a whole chicken. I use half for enchiladas and the other half along with the broth to make chicken and dumplings a couple nights later. You can also use just breast meat, canned, rotisserie chicken from the grocery store, etc.

2 cans condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 can Rotel (tomatoes and green chiles)
1 cup chicken broth (from cooking the chicken or canned)
1 medium onion chopped
2 tablespoons butter
Chopped cooked chicken (probably about 2 pounds for a full recipe)
Shredded cheddar cheese (probably 2 cups for a full recipe)
Flour or corn tortillas (I use the medium size flour and use six for half a recipe)

Saute onion in butter until soft. stir in chicken broth, Rotel and soups. Mix well. Place chicken and some cheese in tortillas and roll up. Place seam side down in baking dish. Top with sauce and sprinkle with more cheese. Bake at 350 until heated through and bubbly. You can top with more cheese, sour cream, chopped green onion, chopped tomato and/or chopped black olives to serve.

[beanettejurke]

I don't eat mushroom soup, what can I use instead? Anyone?

[Golda]

Another Cream of Chicken soup.  They don't make that much difference.