Side Pannel
Creamy Chicken Enchiladas r1
Creamy Chicken Enchiladas r1
- Recipe Submitted by maryjosh on 10/05/2016
Ingredients List
- 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!
Directions
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.
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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