Chicken Enchiladas



  1. 1 whole chicken or chicken pieces, seasoned and cooked (save broth)
  2. 1 (8 oz.) pkg. cream cheese
  3. 1 pkg. tortilla shells
  4. 3 cans cream of chicken soup
  5. Cheddar cheese to taste


  1. Debone and skin chicken.
  2. Mix cream cheese and chicken with 1 can soup (no water).
  3. Mix 2 cans soup with 1 can broth (may use more).
  4. Spread one tablespoon cheese and chicken mixture on shells and roll.
  5. Layer bottom of square baking dish with soup mixture. Place rolled shells in row.
  6. Pour remaining soup on top.
  7. Top with cheese.
  8. Bake at 350° for 30 minutes.