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Chicken Creamy Enchiladas


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Chicken Creamy Enchiladas 0 Picture


  • 1 1/2 cups shredded cheese
  • 1/4 cup cilantro
  • 12 (6inch) flour tortillas
  • 1 1/2 cups salsa
  • 2 1/2 cups chopped cooked chicken
  • 1 can (10 3/4 oz) cream of chicken soup
  • 1 cup sour cream



Step 1

Preheat oven to 350 degrees. Line a large baking pan with
Reynolds Wrap 18 inch wide heavy duty aluminum foil, spray foil to prevent sticking. Combine chicken and soup with half of sour cream, cheese and cilantro. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in foil-lined pan. Top with salsa and reaming cheese. Cover with foil. Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.


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