Mexican Creamy Chicken Enchiladas Recipe

Creamy Chicken Enchiladas 


1 (10 ounce) can diced tomatoes with mild green chilies , undrained

1 cup sour cream

1 can cream of chicken soup

10 flour tortillas

2 cups chicken , cooked and cubed

2 cups shredded cheese , divided (I prefer colby and monteray jack blend, but whatever your preference is will work)


Mix together soup, green chilies, sour cream and 1 1/2 cups of cheese. Put 1/3rd of this mixture in separate bowl. Add chicken to remaining 2/3rds. Place heaping spoonful of chicken and soup mixture on each tortilla shell and place seam side down in greased 9×13 pan. Top with remaining soup mixture and sprinkle with remaining cheese. Bake, uncovered, at 350 for 20, 25 minutes or until heated through.

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