Creamy Chicken Enchiladas Recipe
Ready In: 1 hr 20 mins
Serves: 4
Ingredients
- 1 (10 1/2ounce) can cream of mushroom soup
- 2⁄3 cup sour cream
- 1 (12 1/2ounce) can premium chunk white chicken breasts, drained
- 1 1⁄2 cups colby-monterey jack cheese, shredded
- 1 (4 1/2ounce) can green chilies, drained
- 1 1⁄4 cups enchilada sauce
- 8 large flour tortillas, 8 to 10-inches
Directions
- Preheat oven to 350°F.
- Spray 13x9-inch baking dish with cooking spray.
- In a medium bowl combine soup, sour cream, chicken, chilies and 3/4 cup cheese.
- Spread 1/4 cup enchilada sauce in bottom of baking dish.
- Top each tortilla with about 1/3 cup chicken mixture.
- Roll tortillas to enclose filling; arrange in baking dish.
- Top enchiladas with any remaining enchilada sauce.
- Cover baking dish with foil.
- Bake 40 minutes.
- Remove foil.
- Sprinkle with remaining 3/4 cup cheese.
- Bake 15 to 20 minutes longer or until cheese melts and edges are light golden brown.
- Serve with Spanish rice and seasoned black beans. Refrigerate leftovers.
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