Creamy Chicken Enchiladas
- Reviews 2
Ready In: 1 hr 15 mins
Serves: 5
Ingredients
- 3 (10 3/4ounce) cans condensed cream of chicken soup
- 1 pint sour cream
- 1 (7 ounce) can chili peppers, drained
- 12 (6 inch) corn tortillas
- 1 (3 lb) roasted deli chicken, shredded
- 8 ounces colby cheese, shredded
- 8 ounces muenster cheese, shredded
- 2 bunches green onions, chopped
Directions
- Preheat oven to 375 degrees F.
- In a large bowl combine the soup, sour cream and green chiles. Mix together and pour a small amount of this mixture into the bottom of a 9x13 inch baking dish. Lay out tortillas. Put a scoop of the mixture and a few spoonfuls of shredded chicken inside each tortilla and roll them all up.
- Place tortillas in baking dish and pour the remaining sour cream mixture over all. Top with shredded cheeses and chopped green onion.
- Bake in the preheated oven for 1 hour.
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