If you ever get a craving for good Mexican food and a run to the border isn't exactly what will solve the craving, then give yourself an hour and be prepared to enjoy some Cheesy Enchiladas.

Prep Time: 45 minutes
Cook Time: 20 minutes

3 lbs frozen boneless, skinless chicken breasts
2 onions
2 packets of taco seasoning
20 flour tortillas
1 can(s) green enchilada sauce
1 can(s) red enchilada sauce (mild or hot)
1 can(s) cheese soup
2 cups shredded Mexican cheese (more as needed or wanted)

  1. Place frozen breasts chickens in a pot, taco seasoning and chopped onions and boil until chicken is done.
  2. Shred the chicken using 2 fork shredded coarsely in a pulling manner
  3. Mix 1 can cheese soup and 1 can green enchilada sauce into shredded chicken.
  4. At this point if you LOVE cheese, add a handful of shredded cheese to mixture, mix well.
  5. Spray the largest casserole dish you have with Pam. I use an 11”x 15” dish, but you could split into 2 dishes if needed.
  6. Place 2-3 tablespoons of chicken mix into tortilla and roll up tightly like a burrito. Lay them side by side in dish, squishing as close together as possible.
  7. Once all are filled and rolled, pour red enchilada sauce over top, spread with spoon if necessary.
  8. Sprinkle shredded cheese over top to cover completely...the more the better!
  9. Place in 350 degree oven for 20 minutes or until cheese starts to brown.
  10. Serve with sour cream. Freezes well.