Site Overlay

Chicken Enchiladas

recipe image

  • Serves

  • 4

    Chicken Breasts – cooked and shredded

  • 1 cup

    Sour Cream

  • 8 ounces

    Old El Paso Green Chillies

  • 1 packet

    Flour Tortillas

  • 1

    Onion diced

  • 10 ounces

    Shredded Mexican Cheese Blend

  • 1

    Can Cream of Chicken Soup

  1. Mix – Shredded chicken, onion, and 1/2 of chillies (set aside)
  2. Mix – Soup, sour cream, 1/2 of chillies (set aside)
  3. Dip tortillas in soup mixture one at a time to soften and place on a sheet of wax paper and rub soup mixture in. (Save some of this mixture to top enchiladas
    before baking)
  4. Fill with chicken mixture and shredded cheese (one handful of each)
  5. Roll up and place in lightly greased baking dish (dish should be 9 x 13)
  6. Top with remaining soup mixture and top with shredded cheese
  7. Cover with foil and bake at 350 for 30 minutes
  8. Garnish with Cilantro, Scallions, and Sour Cream

Read More

Leave a Reply

Your email address will not be published.