Creamy Chicken Enchiladas
Adam Williams
This recipe is fantastic for simple and delicious enchiladas. However, does not resemble the authentic Mexican dish.
ingredients
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 diced yellow onion
- 1 can diced green chiles
- 1 1/2 cup grated colby-jack cheese
- 3 cooked shredded chicken breasts
- 1 cup green enchilada sauce
- Tortillas
directions
- 1
Mix cream of chicken soup, sour cream, yellow onion, green chiles, and green enchilada sauce in medium size bowl.
- 2
Place thin layer of prepared sauce in bottom of 13x9 inch pan. Set aside 1 cup of sauce and 1/2 cup of cheese.
- 3
Combine equal amounts of shredded chicken, sauce, and cheese in tortillas. Fold filled tortillas and place side-by-side in pan. Top with remaining sauce and cheese.
- 4
Bake at 350° for 20-30 minutes or until bubbling.
notes
For quicker preparation, substitute 2 cans of chicken for the 3 chicken breasts. For spicier enchiladas, use hot enchilada sauce.
Source: Wanda Yarbrough
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