Cream of Chicken Soup Enchiladas Recipe
photo by Sharon123
- Ready In:
- 1 (10 3/4 ounce) can cream of chicken soup
- 1⁄2 cup sour cream
- 1 (4 1/2 ounce) can chopped green chilies
- 8 12-inch flour tortillas
- 2 cups shredded cheddar cheese
- 2 cups chopped cooked chicken
- Heatr oven to 350°F.
- Spray 13x9 baking dish with cooking spray.
- In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
- Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
- Spoon remaining mixture onto top of the tortillas and cover pan with foil.
- Bake 30 to 35 minutes.
- Remove from oven and top with the reserved cup of cheese.
- Bake 5 minutes longer, or until cheese is melted.
Questions & Replies
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I was looking for this recipe because my mom used to make it all the time and I was craving it! I thought this looked similar, so I made it last night, but the sauce did not have the same rich, mellow flavor. This sauce tasted very sharp and acidic to me, so I checked the recipe against my mom's and found out that it is almost the same with a few exceptions:<br/>Sautee 2 T. butter, 1 clove garlic, 1/2 c. diced onions until soft, add can of green chilies, add soup, sour cream and 4 oz. shredded cheese. Reserve 3/4 c. of this mixture and stir in 1/4 c. of milk-set aside. Mix chicken in with the remaining cream mixture, heat tortillas, fill tortillas, then top with the cream mixture (plus milk) that was set aside. Bake until golden and bubbly.<br/><br/>We didn't finish the double recipe I made, and it was very dry, so I am going to make some sauce from my mom's recipe and pour it over the top and rebake tonight for dinner. I really appreciate your recipe, it helped me make a quick meal last night. I hope you don't mind my posting the changes I am going to make. Thanks Jellyqueen
I made this yummy meal to take to a couple who just had their first baby. They loved it!<br/><br/>I first posted this review in 2004 and I'm still making this wonderful meal...just made it last evening for visiting family and they all loved it. I do add salt when I cook the chicken and I like to shred the chicken when it's raw in my food processor. This makes it less chunky and faster to prepare. Thanks!
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These were fantastic. The next time I make them, I'll do two things differently. I'll add a little more spice to either the sauce or the chicken when I cook it to make the dish "kick" a little more, and I'll reserve some sauce to add to the top of the enchiladas instead of just putting the extra chicken mixture on top. But, even made without those changes, the dish was superb!
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