Creamy Green Chili Enchiladas

Here is another pantry recipe that I made tonight. We had all the ingredients and it sounded good. I used some leftover chicken from when I roasted a couple the other week. I had picked the chickens clean from the bone and froze the pickin's and turned the bones into stock. 

I heated in a saucepan

about 2 cups of chopped chicken (fully cooked)

the leftover rice from last night (about 1 1/2 cups)

1 can rotel tomatoes

1 can green chili salsa

1 can cream of chicken and mushroom soup

1 cup shredded cheddar

Once that was heated through I took tortillas and smeared them with refried beans straight from the can. Then I took a spoonful of the mixture fromthe pan and put it in the middle, rolled the tortilla, and put it seam side down in a baking dish. (note: my tortillas were too long so I chopped one side so that they fit perfect in the pan.)

Once my pan was full I covered with cheddar cheese and baked at 350 degrees for 25 minutes.

Serve with sour cream. We also had corn on the side. Dessert was navel oranges.

This made 2 pans of enchiladas (one is in the freezer and also 2 cups of filling I froze for other meals)


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