Creamy green chili enchiladas

Creamy green chili enchiladas
Creamy green chili enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    count soft taco flour tortillas

  • 2

    chicken breasts, cooked and shredded

  • 2

    cans cream of chicken

  • 2

    cans diced green chili's

  • 1

    pint sour cream

  • 4

    oz cream cheese, softened

  • 3-4

    cups colby jack cheese, grated

Directions

In a large bowl, mix cream of chicken, green chili's (I prefer to blend mine before adding), sour cream, and cream cheese until well combined. Add salt and pepper to taste. Remove about ⅓ of your mixture to a separate bowl and set aside. Add your shredded chicken to remaining mixture. Spray a 9x13 tray and also spread a little bit of your green chili mixture on the bottom. Place a large spoonful of the chicken mixture in a tortilla and add a generous amount of cheese. Roll up and place in your pan. I can usually fit two rows of 6, horizontally in the pan. When the pan is full, top with plain soup mixture and cheese. Cover with foil and cook at 350 for an hour. About 15 min before you take your pan out, remove the tin foil. This recipe makes a full 9x13 tray, with extra left over. I like to fill a small rectangle foil try and toss in the freezer to be used at a later time. You can give it as a meal for someone in need or just use as a last minute dinner idea.

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