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Creamy Chicken Enchiladas
Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 Tbsp cooking oil
4-5 boneless skinless chicken breasts (sliced thinly)
1 onion, chopped
1 jar sliced mushrooms or 1 1/2 cups fresh sliced mushrooms
1 container (16 oz.) sour cream
1 can cream of chicken soup
1 small can green chilies
1 package flour tortilla shells (fajita size)
1 package Kraft Shredded Cheese (whatever you like)
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Let's Make It
Heat the oil in a skillet; add chicken, onion, and mushrooms. While chicken is cooking, in another pot add sour cream, cream of chicken soup, and green chilies. Stir until well blended and cook on low to heat thoroughly. Heat tortilla shells in microwave for 15 seconds.
In a shallow 9 by 13 baking pan cover bottom lightly with some of sauce mixture (keeps enchiladas from sticking to pan). In each tortilla add about 1-2 Tbsp. of chicken mix and cover with a little sauce then roll up tightly, put in baking pan. Continue process, placing rolled tortillas in baking pan sides touching until pan is full. Pour remaining sauce mixture over top to cover completely. Sprinkle shredded cheese over top.
Put under broiler until cheese has melted. Serve with sliced black olives if desired.
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