Creamy Chicken Enchilada Recipe

Creamy Chicken Enchilada Recipe

from lilluna.com
70 min
8 servings

Creamy Chicken Enchiladas with sour cream are simple and tasty! With 10 minutes prep, these are a weeknight staple.

Ingredients

  • 12 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)
  • 4 cups colby jack cheese (grated)

Directions

  1. 1

    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.

  2. 2

    Remove about ⅓ of your mixture to a separate bowl and set aside. Add your shredded chicken to remaining mixture.

  3. 3

    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.

  4. 4

    Cover with foil and cook at 350 for an hour. About 15 min before you take your pan out, remove the tin foil.