Jun 15 2009
Creamy Chicken Enchiladas
This recipe I grabbed off a display for canned chicken at the grocery store. I was in the mood for chicken enchiladas but didn’t want to make the more labor intensive recipe I have. This was quick and easy and tasted really yummy. I made this for my friend and her husband they loved it and will be adding it to their favorite recipes.
1 can of (12.5oz) chunked chicken breast drained
1 can (10.5 oz) of cream of chicken soup
2/3 cup sour cream
1 1/2 cups shredded Colby-Jack cheese
1 can (4.5 oz) chopped green chilies drained
1 can (10 oz ) enchilada sauce Either green or red sauce will work
Package of corn tortillas ( recipe calls for 8 I ended up having enough filling to use more tortillas)
Heat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray.Coat the bottom of the baking dish with some of the enchilada sauce. In a bowl combine soup and sour cream. Add the chicken 3/4 cup of cheese and the chilies.
Dampen a few paper towels with water and wrap them around the tortillas and microwave them for them about 30 seconds. This softens the tortillas and keeps them from breaking when you roll them. Fill each tortilla with a heaping spoonful of the chicken mixture roll the tortilla up and place it in the baking dish. Repeat this process until you run out of tortillas or chicken mixture. Top then enchiladas with remaining enchilada sauce. Cover dish with foil and bake for 40 min. Remove the foil and add remaining cheese to the top of the enchiladas and bake for 15 more min or until the cheese is nice and melty and golden brown.
This would go great with spanish rice or even the Texas Caviar posted earlier!
Related posts:
