Creamy Chicken Enchiladas Recipe #71179
Found this recipe in a 'Quick Cooking' and made a few adaptions to suit my tastes and make it a little less time consuming. It reminds me of a dish at a local Mexican restaurant (enchilada de monterray). Very yummy!
by riffraff
30 min | 5 min prep
SERVES 8 -10
- 1 can cream of chicken soup
- 1 (10 ounce) can diced tomatoes with mild green chilies, undrained
- 1 cup sour cream
- 2 cups shredded cheese, divided (I prefer colby and monteray jack blend, but whatever your preference is will work)
- 10 flour tortillas
- 2 cups chicken, cooked and cubed
- Mix together soup, green chilies, sour cream and 1 1/2 cups of cheese.
- Put 1/3rd of this mixture in separate bowl.
- Add chicken to remaining 2/3rds.
- Place heaping spoonful of chicken and soup mixture on each tortilla shell and place seam side down in greased 9x13 pan.
- Top with remaining soup mixture and sprinkle with remaining cheese.
- Bake, uncovered, at 350 for 20, 25 minutes or until heated through.
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5 stars