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Total Time
50mins
Prep 20 mins
Cook 30 mins

These enchiladas are creamy and wonderful. I like to serve mine with salsa, limes, and sliced black olives. These are great for potlucks or just a simple family dinner. Everyone loves them, adults and kids alike!

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Combine soup, chicken, sour cream, chilies, green onions, and half of the cheddar cheese.
  3. Lightly warm tortillas in the microwave for 1 minutes or until easy to roll.
  4. Fill with mixture and roll up leaving ends open.
  5. Place in a sprayed 9X13 baking dish.
  6. Spread extra filling over the top.
  7. Sprinkle with remaining cheese.
  8. Bake for 30 minutes until bubbly and cheese begins to brown.
  9. Suggested Toppings: sliced black olives, salsa, cilantro, fresh tomatoes, limes, sour cream, jalepenos, grated cheese.
Most Helpful

4 5

I have made a recipe using similar ingredients but putting them together differently. My family was not fond of the raw green onion crunch. I think I like it better when the soup and sour cream are kept seperately from the other ingredients. I use everything except the green onions to fill the tortillas then cover them with the soup and sour cream mixture. I used 10-8 inch tortillas.