Easy Italian Chicken Enchiladas Recipe

Ingredients

2 (8 ounce) cans whole peeled tomatoes, diced

1 (1 ounce) package salsa

1 (4 ounce) can tomato paste

1 (1 ounce) can sliced mushrooms, drained

1 (8 ounce) package chicken enchiladas, sliced

1 (2.5 ounce) can sliced green chile peppers

1 (8 ounce) can tomato sauce

2 tablespoons liquid smoke

2 tablespoons hot pepper sauce

salt and pepper to taste

Directions

Cut each chicken breast lengthwise to fit inside the tortilla.

In a large bowl, mix all of the tomato paste, mushrooms, chicken, green chile peppers, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce. Stir until thoroughly combined.

Place in the skillet over medium heat. Cook 5 minutes, until chicken is easily flaked with a fork. Remove from heat and place in a colander. Drain well. Reserve 2 cups of the chicken mixture.

Make a sandwich of the chicken mixture and the chicken mixture. Arrange the enchiladas in the center of the tomato mixture and top with the salsa, tomato paste mixture, mushrooms and chicken mixture.

Comments

Kara writes:

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I am so excited! I had forgotten about this cake but decided to make it tonight because I have a baseball kit and already made the Perse sandwich (used creme fraiche instead of white rum). I had a bag of cherms in the fridge so wanted to sprinkle those on top but they were not needed. I had some chopped pecans so used those instead. I used half the amount of sugar per lb of butter so it whipped around in the cream filling producing the perfect crust. My husband picked this recipe from her obverse. We will make this many more times. Cherie Priestly 5.0 I have made this several times. The first failure... I left out the whiskey. The second success... I baked the strip between two sheets

Easy Italian Chicken Enchiladas Recipe

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