EASY CHICKEN ENCHILADOS
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Makes: 6 SERVINGS
EASY , CHEESY CHICKEN ENCHILADOS KIDS AND ADULTS LOVE
Condensed Cream of Chicken Soup (I use Campbell's)
CHOPPED COOKED CHICKEN
flour tortillas (6-inch), warmed
Heat the oven to 350°F. Stir the soup, sour cream, salsa and chili powder in a medium bowl.
- Stir 1 cup soup mixture, chicken and cheese in a large bowl.
- Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 7 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Shred extra cheese on top. Cover the baking dish.
- Bake for 40 minutes or until the enchiladas are hot and bubbling. OPTIONAL :Top with the tomato, olives, onion, and sour cream
I have the recipe printed out now the fun begins.............thanks!!
So good, it can feed my whole family
Yummy im going to have to make this. I usually use another recipe that calls for monterey jack cheese, coriander, sour cream and chicken broth for sauce. But this looks delish
You make it sound so easy to make. And it totally is. Love this. Thanks for sharing such an easy and delicious recipe
Looks delicious!! I might have to try this type of enchilada
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This is one of the first comfort foods I make when the weather starts getting cooler. Left overs are great, so no waste either!