• Prep Time: 15 minutes
  • Cooking Time: 20 minutes
  • Serves: 6

Creamy Chicken Enchiladas r1

  • Recipe Submitted by on

 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!


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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