Creamy Chicken Enchiladas

"Very quick and yummy version of enchiladas. Serve with a side of rice. Note: I think I originally found this on Kraft.com and it also called for Cilantro. I have left this ingredient out as hubby & I Really did Not like it in this particular dish."
 
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photo by thepurpleturtle photo by thepurpleturtle
photo by thepurpleturtle
photo by thepurpleturtle photo by thepurpleturtle
Ready In:
55mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Preheat oven to 350°F.
  • Combine chicken, 1 cup of shredded cheese mixture, and soup.
  • Spoon mixture into center of each tortilla. Roll and place seam side down in a greased 13x9 inch glass pan.
  • Top with salsa and remaining cheese.
  • Bake 25 minutes.

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Reviews

  1. This was good! I ended up using chopped breaded chicken fillets since that was the only chicken I had on hand and it turned out quite nice. I was out of salsa so I made my own using a canned diced tomatoes, garlic, red onion, lime juice, cumin, salt, pepper and taco seasoning. After they were done cooking I topped the enchiladas with lettuce, sour cream and extra salsa. I guess my only complaint is that I found the cream of chicken soup flavor a little strong... but I think that might just be me since a lot of the "top" enchilada recipes call for it. I did really enjoy these and I'm bumping up to 5 stars (4 for taste) due to how quick and easy they were to make.Thank you! Made for ZWT5.
     
  2. This was a pretty tasty dish! It was easy and fast to prepare. I did add some chopped onions and it was great. I may try some other variations next time.
     
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