Now that's quite something! (and sorry... no pictures of my own. My battery was dead and I couldn't find my charger... but I found it this morning! )
This is the perfect recipe to use that leftover chicken, either from a whole chicken, or extra grilled chicken. I had extra chicken from a whole chicken that I bought at Costco the other day. Yum.
So, I just chopped up that chicken to add it to this mixture:
1/2 can cream of chicken soup divided equally between 2 bowls (for an 8x8, or a whole can for a 9x13)
1 can mild red enchilada sauce(same size can as the cr. of chicken soup), divided equally between 2 bowls
chopped chicken in only one of the bowls
I would say to use enough chicken so that your enchiladas aren't SUPER runny... just add enough that it THICKENS your mixture a bit
tortillas and grated cheese
Take a tortilla and place a couple spoonfuls of chicken mixture in the center and top with some cheese. Roll up and place in greased pan. Repeat for entire chicken mixture until your pan is full. Cover all the enchiladas with the mixture from the other bowl and top with a little bit of cheese
Bake at 350 for about 30-40 minutes depending on how much you made!
I served mine with some yummy mexican rice... and like I said, Josh and I agreed these were the best enchiladas I've ever made! Try it... I think you're gonna love them!