Chicken Enchiladas
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 4 chicken breasts, cut in small pieces
- 236.59 ml sour cream
- 2 (595.33 g) can cream of chicken soup
- 113.39 g can diced green chilies
- 1 onion, chopped
- 4.92 ml chili powder
- salt
- pepper
- 8 inch flour tortillas
- 9.85 ml butter
- 453.59 g bag mixed cheeses
directions
- Mix together in bowl sour cream and cream of chicken soup. Set aside.
- 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.
- 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.
- Place in 350 degree oven for about 25 minutes.
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Reviews
-
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.
-
These were delicious! We eat a lot of Mexican food, and this will definitely go into our regular menu rotation. I added red, yellow, and green peppers (a frozen bag) to the filling, and used a little more cheese than called for. Leftovers reheat very well, too. Thanks for sharing this delicious dish!
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