Creamy Chicken Enchiladas

Ingredients

  • 1 pint sour cream
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (4 ounce) can green chilies, diced
  • 10 flour tortillas
  • 2 cups mild cheese, shredded
  • 3 chicken breasts pre-cooked & cut up or use a Rotisserie Chicken!

Instructions

  1. Preheat oven to 350*F.
  2. Combine sour cream, soup and chilies in a bowl.
  3. Take 3/4 cup of soup mixture and slather the entire bottom of a 9×13 casserole dish. This will be a thin layer that will help the enchiladas from sticking to the bottom.
  4. In each tortilla, layer soup mixture, cheese & chicken.
  5. Roll up and place in casserole dish.
  6. Top with remaining soup mixture and sprinkle with remaining cheese.
  7. Bake for 20 minutes or until hot and bubbly and cheese is melted.

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Creamy Chicken Enchiladas
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