Thursday, January 5, 2017

Creamy Chicken Enchiladas

  • 1 pint sour cream
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (4 ounce) cans green chilies, diced
  • 6 flour tortillas (we used whole wheat but any will work)
  • 1 small package mild cheese, shredded
  • 3 chicken breasts pre-cooked & cut up or use a Rotisserie Chicken!

How to Make It

  • Preheat oven to 350*F.
  • Combine soup, sour cream and chilies in a bowl.
  • Take 3/4 cup of soup mixture and slather the entire bottom of a 9x13 casserole dish. This will be a thin layer that will help the enchiladas from sticking to the bottom.
  • In each tortilla, layer soup mixture, cheese & chicken.
  • Roll up and place in casserole dish.
  • Top with remaining soup mixture and sprinkle with remaining cheese.
  • Bake for 20 minutes or until hot and bubbly and cheese is melted.

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