I’m not exactly sure where the name came from but my mother used to make these enchiladas when we were really young. To this day my sister and I continue to make them on occasion. They are really good, creamy and perfectly easy to make!
Poor Man Enchiladas
- 1 whole roasted chicken (we buy the ones pre-made and seasoned from the deli at the grocery store ~ but you can always roast your own!)
- 12 white corn tortillas
- 2 cans cream of mushroom soup (hold onto the cans once empty for use with measuring your milk)
- 2 cans milk
- 4 cups shredded cheddar cheese
Coat your corn tortillas in the chicken and soup mixture until they are wet on on both sides. Lay six down on the bottom of the pan making sure that no part of the pan is showing through. Scoop 1/2 the chicken and soup mixture onto the top of the tortillas and top with a layer of shredded cheese. Place your final, coated tortilla shells on top of that layer and top with remaining chicken mixture. Top with the rest of your shredded cheese.
Bake in the oven for 25 – 30 minutes or until the cheese is melted and bubbling.