Community Pick
Easiest Chicken Enchiladas
photo by tracie s.
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 can cream of chicken soup
- 283.49 g can diced tomatoes with mild green chilies, undrained
- 236.59 ml sour cream
- 473.18 ml shredded cheese, divided (I prefer colby and monteray jack blend, but whatever your preference is will work)
- 10 flour tortillas
- 473.18 ml chicken, cooked and cubed
directions
- Mix together soup, green chilies, sour cream and 1 1/2 cups of cheese.
- Put 1/3rd of this mixture in separate bowl.
- Add chicken to remaining 2/3rds.
- Place heaping spoonful of chicken and soup mixture on each tortilla shell and place seam side down in greased 9x13 pan.
- Top with remaining soup mixture and sprinkle with remaining cheese.
- Bake, uncovered, at 350 for 20, 25 minutes or until heated through.
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Reviews
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Tweaks
-
I can't leave a recipe alone not that this needed changes I just can't stop myself! I added diced green chilies instead of rotel (didn't have any) low fat soup, and fat free sour cream (1 cup) plus about 1/3 c light sour cream ( it was a little to soup tasting to me) I also added garlic to my chicken when I cooked it out of habit. Threw in a handful of green onions and yummmmmmm.
RECIPE SUBMITTED BY
riffraff
Fort Worth, Texas
I'm an adventurous foodie. Cooking is how I express myself.