cheesy chicken enchiladas
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- 3 large
- chicken breasts, cooked and shredded
- 3 can(s)
- condensed cream of chicken soup
- 2 c
- cheddar cheese, shredded
- 1 1/2 c
- monterey jack cheese, shredded
- 1 c
- sour cream
- 1 can(s)
- chopped green chillies
- 1 medium
- onion, chopped
- 1/2 tsp
- salt and pepper
- 1 pkg
- burrito size tortillas (8 pk)
- 1 Lg can(s)
- enchilada sauce, green or red (your preference)
MIX ABOVE INGREDIENTS TOGETHER
1If you want to make this into a dip for tortilla chips, then take top ingredients and put it in crock pot until all cheese is melted.
2Preheat oven to 375. If making enchiladas, spread some filling to cover bottom of 9 x 13 casserole dish cover with 1/2 cup of enchilada sauce. Fill tortillas with filling and line up in casserole dish. Cover with remaining enchilada sauce. Bake for hour covered with aluminum foil.
3Wait for at least 15 mins before serving because extremely hot.
4some serving options: Extra cheese sprinkled on top.
Salsa, extra enchilada sauce, guacamole, side of rice and beans.