Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    chicken breasts or two cans chicken

  • 10

    large flour tortillas

  • ½

    c. sour cream

  • ½

    c. cream of chicken soup

  • 1

    c. your favorite green enchilada sauce

  • 1

    tsp. chili powder

  • ½

    tsp. garlic powder

  • 1

    bunch green onions

  • cheese

Directions

Cook chicken (if not using canned). Shred chicken or chop into small cubes and toss into large bowl. Add sour cream, soup, enchilada sauce, spices and chopped green onions. Combine mixture and taste to make sure you don't need any more of something. If you would like a milder taste, add more sour cream or soup, if you like a spicier taste add more enchilada sauce and chili powder. Grease a 9x13 inch glass baking dish and preheat oven to 350. Fold a tortilla in your hand and spread a large scoop or two of chicken mixture into the center of tortilla. Add cheese on top of the chicken mixture, roll tortilla and add to pan. Repeat until mixture is almost gone. After all tortillas are rolled, take a spatula and spread the remaining mixture over the pan of enchiladas. Sprinkle with remaining cheese (to taste) and bake for 20 minutes or until heated through and cheese is melted.


Nutrition

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