Creamy Chicken Enchiladas |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Super easy and delicious recipe I got from our neighbor. I just added the peppers for texture and taste. Ingredients:
2 1/2 cups cooked chicken, chopped |
1 (10 3/4 ounce) can condensed cream of chicken soup |
1 cup sour cream, divided |
1/2 cup green pepper, chopped |
1/2 cup red pepper, chopped |
2 cups tex-mex cheese, shredded |
1/4 cup fresh cilantro, chopped |
8 (6 inch) flour tortillas |
1 1/2 cups salsa |
Directions:
1. Preheat oven to 350°F Mix chicken, soup, green pepper, 1/2 cup of the sour cream, 1 cup of the cheese and 3 tablespoons of the cilantro until well blended.
2. Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with the salsa and remaining cheese.
3. Bake 25 minute Sprinkle with remaining 1 tablespoons cilantro; top with the remaining 1/2 cup sour cream.
|
|