Matt’s Chicken Enchiladas

1 pkg. boneless, skinless chicken breasts cut into small chunks

1 pkg. taco seasoning mix

2 cans enchilada sauce

2 cans cream of chicken soup


1 pkg. shredded mexican cheese

2 T. Worcestershire sauce


Preheat oven 350 degrees

1. In medium saucepan, cook chicken breast pieces with Worcestershire sauce over medium heat until cooked through.

2. Add taco seasoning mix and fill empty mix pkg. with water and add to chicken. Bring to a simmer and allow water to cook out.

3. Add cans of cream of chicken to cooked chicken and stir until incorporated. Roll this mixture into the tortillas and place in greased 13 X 9 inch casserole dish.

4. Pour enchilada sauce over tortillas and place in oven until sauce begins to boil around edges, about 10 minutes.

5. Remove enchiladas from oven and cover with cheese and bake for an additional 5 minutes or until cheese is bubbly.


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