Joseph’s Easy Enchiladas

Submitted by Krista Rich - added 8/21/26

(Originally shared in the Durham 1st Ward Cookbook.)

Ingredients

• 1 can cooked chicken
• 1 (10 1/2 oz.) can Rotel diced tomatoes with green chilis (do not drain) OR 3/4 cup salsa
• 1 can cream of chicken soup (do not add water) - can use cream of mushroom in a pinch
• yellow cheese, such as Colby Jack
• 8 tortillas, for serving

Instructions

1. Preheat oven to 425ºF.
2. Combine chicken, Rotel tomatoes (or salsa), and cream of chicken. Use spatula/spoon to break up the chicken into smaller pieces.
3. Divide mixture over 8 tortillas, reserving some to top them. Add cheese to each.
4. Roll up tortillas and place in 9x13 pan.
5. Top with reserved filling and a generous amount of cheese.
6. Bake at 425ºF for 15–20 minutes, or until cheese is melted and golden-brown.