Creamy Chicken Enchiladas Recipe

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Creamy Chicken Enchiladas

Rebekah Nunn

By
@o2bbekah

I love the flavors of mexican food but I have a severe issue with anything spicy/hot in my mouth. This recipe lets me enjoy without the pain.


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Serves:

6-8

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

4
boneless, skinless chicken breast, grilled and diced
2 can(s)
cream of chicken soup
1 c
sour cream
1 c
chicken broth
1 can(s)
diced green chilies
4
diced green onions (optional)
1 can(s)
mild rotel tomatoes, drained
3 c
grated chedder cheese
8 large
flour tortillas

Directions Step-By-Step

1
Grill or bake chicken breast seasoned to your liking, (I use McCormick's, Perfect Pinch Rotisserie Chicken generously and a little garlic powder). Dice and set aside.
2
Combine soup, sour cream, chicken broth, chilies, Rotel tomatoes, and green onions, then mix well.
3
Add 1-1/2 cups of the sauce to the diced chicken and stir. Add 1 cup of sauce to the bottom of an oblong casserole dish and spread.
4
Place a generous amount of chicken mixture to each tortilla, roll, cut in half and place seam-side down in your casserole dish. Top with remaining sauce making sure it gets in between the tortillas also. Top with chedder cheese.
5
Bake at 350 degrees for approx. 40 min or till bubbly and slightly brown on top.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy