Creamy Chicken Enchiladas

"Super easy and delicious recipe I got from our neighbor. I just added the peppers for texture and taste."
photo by CookingONTheSide photo by CookingONTheSide
photo by CookingONTheSide
Ready In:


  • 2 12 cups cooked chicken, chopped
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 1 cup sour cream, divided
  • 12 cup green pepper, chopped
  • 12 cup red pepper, chopped
  • 2 cups tex-mex cheese, shredded
  • 14 cup fresh cilantro, chopped
  • 8 (6 inch) flour tortillas
  • 1 12 cups salsa


  • Preheat oven to 350°F Mix chicken, soup, green pepper, 1/2 cup of the sour cream, 1 cup of the cheese and 3 tablespoons of the cilantro until well blended.
  • Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with the salsa and remaining cheese.
  • Bake 25 minute Sprinkle with remaining 1 tablespoons cilantro; top with the remaining 1/2 cup sour cream.

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  1. This was my first attempt to a Mexican dish aside from Taco's. It was easy to make and an instant favourite! I will not hesitate to make this recipe again!
  2. "Those were the best enchiladas you've ever made!" Those words from my 12-year-old son after eating these for dinner tonight probably sum up this dish the best. They were outstanding. I made them exactly as stated except that I did saute the peppers in some olive oil just because my husband likes less crunchy vegetables in most recipes. I used a medium salsa so if you like yours less spicy, try the mild salsa. I actually got 10 tortillas out of this recipe. Great recipe, rocket! This was reviewed for PAC Fall 2006.


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