Cheesy Chicken Enchiladas Recipe

  • 2 cans cream of chicken soup
  • 3 chicken breasts, boneless and skinless - cooked and chopped
  • 1 can green chilies - chopped
  • green onions - chopped
  • 1 cup sour cream
  • 4 tablespoons Crisco® shortening
  • 1 package tortillas
  • 2 cups shredded cheddar cheese
Container: 9x13-inch baking dish
20 mins
  • In a saucepan heat the soup, chopped cooked chicken, green chilies, green onions, and sour cream.
  • Heat the Crisco in a large skillet until melted; then dip the tortillas into the skillet and cook until limp, about 3-4 seconds on each side. Place the tortillas on a paper towel to cool.
  • Place a large dollop of the chicken mixture on each tortilla; then top with about one tablespoon of shredded cheese and roll up the tortilla.
  • Place the rolled-up tortillas in a 9x13-inch baking dish.
  • Pour the remaining chicken mixture over the top and sprinkle with the remaining shredded cheese.
  • Bake at 350ºF for about 15-20 minutes, until hot and bubbly.
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