Creamy Chicken Enchiladas
photo by thepurpleturtle
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 1⁄2 cups cooked chicken, chopped
- 10 3⁄4 ounces cream of chicken soup
- 4 ounces sharp cheddar cheese, shredded
- 4 ounces mozzarella cheese, shredded
- 6 -8 flour tortillas (8-inch)
- 1 1⁄2 cups salsa (i prefer black bean and corn salsa)
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
-
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.
RECIPE SUBMITTED BY
Virginia Cherry Blo
Mt Jackson, 86