Sour Cream Chicken Enchiladas
Ready In: 55 mins
Serves: 6-8
Ingredients
- 12 crisp taco shells
- 8 ounces cheddar cheese, grated
- 2 (10 3/4ounce) cans condensed cream of chicken soup
- 16 ounces sour cream
- 1 (4 ounce) can diced green chilies
- 2 cups leftover chicken, diced (or turkey)
- milk
Directions
- Preheat oven to 375 degrees F. Grease a 9x13" pan lightly and set aside.
- Whisk together soup and sour cream in medium bowl. Add chilis and chicken and mix well.
- Fill each taco shell about half-way with soup mixture, then sprinkle 1-2 tablespoons cheese on top. Lay each on side in the pan until it's full. Some "adjusting" may be required, tucking in some ends to some tops, and making a few go sideways, to fit them all in the dish.
- Add a little milk to the remaining soup mixture, then pour over "enchiladas."
- Bake for 45 minutes until golden brown and bubbly. Let rest for at least five minutes before serving.
- *This dish freezes well. Baking time will need to be increased if it goes straight from freezer to oven.
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