Chicken Enchiladas

Therese Crosby's Note:

Everyone I have passed this on to has made it their own. With a few changes to fit your taste buds it is a winner with the whole family.

• Total Time: 55 mins
• Prep Time: 30 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 4 chicken breasts , cut in small pieces
• 1 cup sour cream
• 2 (10 ½ ounce) cans cream of chicken soup
• 1 (4 ounce) can diced green chilies
• 1 onion , chopped
• 1 teaspoon chili powder
• salt
• pepper
• 8 inches flour tortillas
• 2 teaspoons butter
• 1 (16 ounce) bag mixed cheeses

Directions:

1. Mix together in bowl sour cream and cream of chicken soup. Set aside.
2. Cook Chicken breast pieces in butter with chopped onion. When tender add chili powder and green chilis. (you can alternate green chili with drained rotell for spicer flavor) Add about 2 tablespoons of sour cream and chicken soup mixture to chicken. You may want to add salt, pepper, or even some garlic if you choose.
3. Roll up chicken in each flour tortilla. Do not layer. After filling each tortilla cover them with the remaining sour cream and soup mixture. Cover with cheese.
4. Place in 350 degree oven for about 25 minutes.

Reviews

[Denise Powell]

This was a very easy version of Enchilades to make. I pretty much doubled the recipe in order to create leftovers for the family to just scoop over rice later. The only thing was that I found the mixture to be a tad runny/thin for the rolling part. But overall the family all enjoyed it so I'm most likely to repeat this one.

[ellie_]

Very mild enchiladas that are very kid-friendly but I like the red sauce spicy version of enchiladas better. Thanks for sharing!

[Katybird]

I made this recipe for my family and they loved it. I did use medium Rotel in place of the chiles and it was delicious. I have to agree with Amy, this dish reheats well, I took leftovers for lunch the next day and they were almost as good as the night before.