Chicken Enchiladas Recipe

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A creamy enchilada that is sure to please.

Chicken Enchiladas (+)

Directions

Preheat oven to 350º F.

In a saucepan, over medium heat, combine the soup, sour cream, and green chilies.

Fill each flour tortilla evenly with cooked chicken. Using one half of the soup mixture, pour an even amount onto each chicken topped tortilla. Sprinkle each with cheddar cheese and roll up the tortillas, placing them in a 9"x13" cake pan. Top with remaining soup mixture and sprinkle with cheddar cheese.

Bake in oven for 30 minutes, or until cheese has melted.

Top with sour cream and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 6

Enter desired servings:

Ingredients

-		3 pounds chicken; 1 whole or 2 large chicken breasts, cooked, torn into long slim pieces
-		2 cans cream of chicken soup
-		8 ounces sour cream
-		1/2 can chopped green chilies, adjust to taste
-		1 package 10-inch flour tortillas.
-		3 cups shredded cheddar cheese

chicken enchiladas recipe
Ratings & Reviews

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This has been rated by 3 members.

Submitted by: Haley
Date: 2007/12/04

"My kids want to have this again, that's a good sign!"

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Submitted by: 2Tmom
Date: 2007/12/04

"I used leftover chicken which wasn't quite enough so I added some canned chicken and these turned out great. My family loved them and they were super easy to make."

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