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Janelle

Cheesy Chicken Enchiladas

It's chicken and cheese so you really can't go wrong, lol.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pint Sour Cream
  • 1 can Cream of Chicken Soup (10.5 Oz can)
  • 1 can Diced Green Chiles (4 Oz can)
  • 10 Flour Tortillas
  • 2 cups Mild Shredded Cheese
  • 3 Chicken Breast (precooked and cut up or use a rotisserie chicken)

Equipment

  • 9x13 Casserole Dish

Method
 

  1. Preheat oven to 350 degrees F
  2. Combine sour cream, soup, and chilies in a bowl
  3. Take 3/4 cup of soup mixture and slather the entire bottom of a 9x13 casserole dish. This will be a thin layer that will help the enchiladas from sticking to the bottom.
  4. In each tortilla, layer soup mixture, cheese & chicken. Roll up and place in the casserole dish. Top with remaining soup mixture and sprinkle with remaining cheese.
  5. Bake for 20 minutes or until hot and bubbly and cheese is melted.

Notes

This recipe is orginally from Brenda Williams in the Laura’s Legacy Cookbook. But the website I found it on was sited and credited on this recipe card with the link. Hope you enjoy!