Chicken Enchiladas

Chicken Enchiladas

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  • Prep Time


  • Total Time


  • Servings



  • 3 - 4

    diced cooked chicken breasts

  • 1

    can cream of chicken soup

  • 1

    small can diced green chilies

  • 3

    cups shredded cheese (cheddar and/or Jack)

  • 8

    – 10 flour tortillas

  • ¾

    cup milk

  • ¼

    cup oil

  • 8

    oz. sour cream


Mix chicken soup, sour cream and diced chilies. Put one cup of the mixture in a separate bowl and stir in milk and oil. Set aside. This is the sauce that will go over the top. To the remaining mixture, add diced chicken and 2 cups of shredded cheese. Spoon into center of tortillas. Roll and place in a deep baking dish, which has been lightly greased. Pour sauce over all tortillas. Sprinkle with remaining cheese. Cook, covered, for 30 to 45 minutes at 350 degrees.


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