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Cheesy Chicken Enchiladas

Janelle
It's chicken and cheese so you really can't go wrong, lol.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings

Equipment

  • 9x13 Casserole Dish

Ingredients
  

  • 1 pint Sour Cream
  • 1 can Cream of Chicken Soup (10.5 Oz can)
  • 1 can Diced Green Chiles (4 Oz can)
  • 10 Flour Tortillas
  • 2 cups Mild Shredded Cheese
  • 3 Chicken Breast (precooked and cut up or use a rotisserie chicken)

Instructions
 

  • Preheat oven to 350 degrees F
  • Combine sour cream, soup, and chilies in a bowl
  • 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.
  • In each tortilla, layer soup mixture, cheese & chicken. Roll up and place in the casserole dish. Top with remaining soup mixture and sprinkle with remaining cheese.
  • Bake for 20 minutes or until hot and bubbly and cheese is melted.

Notes

This recipe is orginally from Brenda Williams in the Laura’s Legacy Cookbook. But the website I found it on was sited and credited on this recipe card with the link. Hope you enjoy!