After forgetting to add my leftover shredded chicken from my whole-chicken-in-a-crock-pot to our stir-fry the other night, I needed to figure out what to do with it. Well ever since we had Real Fit, Real Food Mom’s condensed cheddar cheese soup I haven’t stopped thinking about it. It was THAT good! We were very impressed with how it turned out and it’s pretty easy to make too. There’s a dish we used to make back when we were eating processed food and used the Campbell’s pepperjack cheese soup or fiesta cheese soup. It was chicken enchiladas with the cheese soup, chicken, and maybe some salsa rolled up in tortillas and baked in the oven. Now we can have that dish again! My husband was so thrilled. 😉 For a vegetarian option, use cooked broccoli instead of chicken.
Ingredients:
- 2 cups cooked shredded chicken
- Six 10″ tortillas
- condensed cheddar cheese soup (I use Real Fit, Real Food Mom’s recipe)
- 1/2 cup additional shredded cheddar cheese (optional)
- Sour Cream (optional)
- Cooked Broccoli (optional)
- Spicier Option: Add pepperjack cheese and salsa!
Directions:
Make the cheese soup first. Then preheat the oven to 350 degrees. Grease an 8 x 11″ dish with butter or coconut oil. Fill tortillas with chicken, cheese sauce (soup), and if you want pepperjack cheese and/or salsa add that in too. You can also add cooked broccoli, which I thought was really good. Fold up the tortillas and place in the greased baking dish. Add the rest of the cheese sauce to the top and sprinkle on some shredded cheese (optional). Bake for 15 minutes. Let sit for about 5 minutes before serving. It’s really good with a little sour cream on top!
Homemade Cheddar Cheese Sauce:
Filling the tortillas with all that yumminess (is that a word?):
Tortillas all filled and ready to go in the oven!
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