Creamy Chicken Enchiladas
Comfort food creamy chicken enchiladas; easy, quick, and yummy.
Servings: 8 servings**
Ingredients
- 2 - 10.5 oz cans cream of chicken soup
- 3 cups shredded chicken
- 1 - 4 oz can diced green chiles
- 1 cup salsa
- 1 cup sour cream
- 1 tsp salt
- 1 tsp chili powder
- 2 cups cheese (divided)
- 8 flour tortillas
Instructions
- Preheat oven to 350 degreed.
- Put cream of chicken soup, chicken, green chiles, salsa, sour cream, salt, chili powder and 1 cup of cheese in a medium sized bowl.
- Mix well.
- Lay out a tortilla and scoop about 1/4 cup of chicken mixture down the middle.
- Roll up and place in a sprayed 9×13 inch pan.
- Repeat until casserole dish is full. **
- Spread additional sauce over the top of tortillas (about 1 cup of sauce)
- Sprinkle with remaining 1 cup of cheese.
- Bake for 30 minutes.
Notes
**Depending how tightly together you place them, we had 8 enchiladas in a 9x13 pan and 4 in a 8x8 pan.