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Chicken Enchiladas
Chicken Enchiladas

Chicken Enchiladas

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 boneless skinless chicken breasts, boiled & shredded
1 can cream of chicken soup
8 oz sour cream
1 small can diced green chiles
8 in flour tortillas
2 cups shredded cheddar or Mexican blend cheese
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Let's Make It
Boil and shred chicken breast. Set aside. In a small saucepan, warm cream of chicken soup, sour cream, and diced chiles.
Spay a 13x9 pan with non stick spay. Smear 2 tablespoons of soup mixture in bottom of pan. Take 1 tortilla, spoon 1 Tbsp. of soup mixture down the middle, top with chicken and cheese, roll up and place seam side down in pan. Repeat till your pan is filled up (about 8). Pour remaining soup mixture over top, and top with shredded cheese.
Bake at 350°F for about 20 min or till cheese is hot and bubbly.
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