creamy chicken enchiladas

Name: Creamy Chicken Enchiladas
Cuisine: Mexican
Ingredients: 2 1/2 cup(s) shredded cooked chicken; 1 can(s) cream of chicken soup; 1/2 cup(s) sour cream; 2 cup(s) shredded cojack cheese; 3 tablespoon(s) cilantro, fresh; 12 - flour tortillas; 1 1/2 cup(s) cups thick and chunky salsa; 1 package(s) enchilada seasoning mix; 1 can(s) enchilada sauce red or green

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76 Pinches

georgi johnson

springfield, IL

Updated on Sep 25, 2012

I got the base of this recipe from a reynolds wrap recipe collection cookbook thing.. I tweeked it a little bit will put the original recipe at the bottom..

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Ingredients

2 1/2 cups shredded cooked chicken
1 can cream of chicken soup
1/2 cup sour cream
2 cups shredded cojack cheese
3 tablespoons cilantro, fresh
12 - flour tortillas
1 1/2 cups cups thick and chunky salsa
1 package enchilada seasoning mix
1 can enchilada sauce red or green

How To Make creamy chicken enchiladas

Step 1

Preheat oven to 350 degrees.

Step 2

Combine shredded chicken, cream of chicken soup, 1/2 cup sour cream, 3/4 cup cheese, 3 tablespoons cilantro, package of enchilada seasoning. Mix well.
Step 3

Spoon about 1/4 cup chicken mixture down center of each tortilla, roll up. Place seem side down in a 13x9 pan. Pour can of enchilada sauce over top (red or green i use green. Spoon evenly the salsa over top. finishing it off with remaining cheese.
Step 4

Cover with foil bake for 15 minutes. Uncover bake a additional 10 minutes or until cheese is melted.
Step 5

Original recipe: omit enchilada seasoning and sauce. add 1/4 cup cilantro and 1/2 cup sour cream top with that after baking
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