Chicken and Cheese Enchiladas
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 6 chicken breasts, cooked and diced
- 4 (10 3/4 ounce) cans cream of chicken soup
- 1 (16 ounce) container sour cream
- 1 - 1 1⁄2 cup salsa
- 1 (8 ounce) package cream cheese, room temperature
- 3 1⁄2 cups shredded cheddar cheese
- 1 1⁄2 - 2 teaspoons cumin
- 1 small onion, diced and sauteed (optional)
- 1 (4 ounce) can diced green chilies
- 10 (10 inch) flour tortillas
directions
- Mix all ingredients together except for 1/2 - 3/4 cup cheddar cheese, and the tortillas.
- Fill up tortillas with filling, and roll, saving about 2 cups of filling for top.
- In the bottom of a 9x13-inch pan, spread a little of the filling mixture around to keep the tortillas from sticking.
- Place rolled tortillas into the baking dish and top with remaining filling. Sprinkle on remaining cheese.
- Bake at 350°F for 1 hour, or until bubbly.
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RECIPE SUBMITTED BY
~*Miss Diggy*~
Sandy, 0
My way of rating recipes
<br>1 Star - Did not like it, and possibly not edible, will not be making again, unless I specify the chance.
<br>2 Star - It was ok, but I will probly not make again, unless I specify the chance.
<br>3 Star - This was good, not bad, but not great, and will probly be made again when I have nothing else to make.
<br>4 Star - This was great, and will be made again.
<br>5 Star - AMAZING dish. Will most definitely be made again.
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