15-Minute No Fry Chicken Enchiladas, honest! |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 9 |
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Very time saving. Quick to make. Delicious to eat. And no greasy frying pan to wash! Ingredients:
1 (28 ounce) can green enchilada sauce (i prefer macayo's) |
2 cans cream of chicken soup |
1 cup sour cream |
2 cups diced cooked chicken |
1 (14 ounce) bag tortilla chips (i prefer white corn chips) |
8 ounces grated monterey jack cheese or 8 ounces cheddar cheese |
lettuce (optional) |
tomato (optional) |
black olives (optional) |
chopped green onion (optional) |
sour cream (optional) |
salsa (etc.) (optional) |
Directions:
1. Thoroughly mix green chili enchilada sauce, soup, and sour cream in a LARGE bowl.
2. Stir in diced, cooked chicken.
3. While still in bag, crush chips into smaller pieces (but don't make them all crumbs) and pour into soup mixture.
4. Mix well.
5. Pour into lightly greased 9X13 baking dish.
6. Top with grated cheese.
7. Bake at 350-degrees for 25-30 minutes.
8. When serving, add toppings of your choice.
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