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Mom's Chicken Enchiladas

Spice up your dinner routine with these easy, creamy 45-minute chicken enchiladas!
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Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Servings 8

Ingredients
  

  • 1 1/2 cups half and half or heavy whipping cream  
  • 1 10.5 oz. can cream of chicken soup
  • 1 cup Fiesta shredded cheese
  • 1 4 oz. can green chiles
  • 1 30 ct. pkg corn tortillas
  • 1 15 oz. can 1 can black beans, rinsed and drained (optional)
  • 1 10 oz. can Original Rotel (optional)
  • 1/2 cup chopped jalapeños  (optional)

Instructions
 

  • In a large skillet, combine the half and half (or heavy whipping cream), cream of chicken soup, shredded cheese, and green chiles. If desired, you can also add black beans, Original rotel, and jalepenos at this time.
  • Heat mixture and stir continually until cheese is melted.
  • Add 1 cup canned or cooked, chopped chicken to the sauce and stir altogether.
  • Pour a small amount of the sauce into bottom of 9x13 casserole dish.  Layer corn tortillas, add more sauce covering the tortillas.  Layer more corn tortillas and add more sauce continue this “lasagna-like” process until all tortillas and sauce have been used.  Usually makes 3 layers.  
  • Top with shredded cheese.
  •  Bake for 30 mins or until bubbly at 350 degrees.  
  • Serve with mild taco sauce or salsa, if desired, and pair with a fresh garden salad.