Creamy Chicken Enchiladas
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Makes: 6 servings
Creamy Chicken Enchiladas are not your typical enchiladas. There is zero enchilada sauce used in the recipe. These simple non-traditional creamy chicken enchiladas are a huge hit with my family. 6 ingredients and 30 minutes is all you need for an awesome meal!
1 (10.5 ounce) can
cream of chicken soup
1 (4 ounce) can
green chilies, diced
small package mild cheese, shredded
chicken breasts pre-cooked & cut up or use a Rotisserie Chicken!
1.) Preheat oven to 350*F.
2.) Combine soup, sour cream and chilies in a bowl.
3.) Take 3/4 cup of soup mixture and slather the entire bottom of a 9x13 casserole dish. This will be a thin layer that will help the enchiladas from sticking to the bottom.
4.) In each tortilla, layer soup mixture, cheese & chicken.
5.) Roll up and place in casserole dish.
6.) Top with remaining soup mixture and sprinkle with remaining cheese.
7.) Bake for 20 minutes or until hot and bubbly and cheese is melted.
This sounds super delicious. I can't wait to try out the recipe.
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