Creamy Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 5 |
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These are the creamiest enchiladas ever. You can substitute the cheeses to your taste. A dear friend made this for me and gave me the recipe. It was delicious and I can't wait to make it. Ingredients:
3 (10 3/4 ounce) cans condensed cream of chicken soup |
1 pint sour cream |
1 (7 ounce) can chili peppers, drained |
12 (6 inch) corn tortillas |
1 (3 lb) roasted deli chicken, shredded |
8 ounces colby cheese, shredded |
8 ounces muenster cheese, shredded |
2 bunches green onions, chopped |
Directions:
1. Preheat oven to 375 degrees F.
2. In a large bowl combine the soup, sour cream and green chiles. Mix together and pour a small amount of this mixture into the bottom of a 9x13 inch baking dish. Lay out tortillas. Put a scoop of the mixture and a few spoonfuls of shredded chicken inside each tortilla and roll them all up.
3. Place tortillas in baking dish and pour the remaining sour cream mixture over all. Top with shredded cheeses and chopped green onion.
4. Bake in the preheated oven for 1 hour.
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