Creamy Chicken Enchiladas

Recipe by rocket_j_dawg
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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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