Family Favorite!

Hope you enjoy this recipe, we certainly do!



Chicken Enchiladas (sort of like #59 at Lupe's)



1 -2 pounds of chicken (I've used skinless, boneless breasts and thighs)

1 can of diced tomatoes and chilies (Rotel - get mild if kids will be eating)

1 large can of enchilada sauce

1 can crm celery soup

1 can crm of chicken soup

1 onion

1 package of crm cheese (I use fat free)

1 package flour tortillas

1 package of shredded Mont Jack cheese (or the Mexican mix)



In a slow cooker, combine first 5 ingredients. Cook all day. The longer you cook, the more tender the chicken and easier to pull. Remove chicken from cooker. Add sliced onion to soup mix. Pull chicken.

Mix pulled chicken with cream cheese. Use 1/2 package for 1 pound, 1 package for 2).

Place chicken in tortillas. Add a spoon of soup & onion mix to each enchilada. Sprinkle with cheese.

Roll enchiladas and place in a baking dish (last night 1 pound of chicken thighs gave me 5 hearty rolls). Pour remaining soup/onion mixture over top of enchiladas.

Bake at 350 degrees for 15 minutes. Take out and add remaining shredded cheese. Cook 5 more minutes.

Serve with Spanish rice.