Creamy Chicken Enchiladas

★★★★★ 1 Review
rottenraven avatar
By georgi johnson
from springfield, IL

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..

method Bake

Ingredients

  • 2 1/2 c
    shredded cooked chicken
  • 1 can
    cream of chicken soup
  • 1/2 c
    sour cream
  • 2 c
    shredded cojack cheese
  • 3 Tbsp
    cilantro, fresh
  • 12
    flour tortillas
  • 1 1/2 c
    cups thick and chunky salsa
  • 1 pkg
    enchilada seasoning mix
  • 1 can
    enchilada sauce red or green
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How To Make

  • 1
    Preheat oven to 350 degrees.
  • 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.
  • 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.
  • 4
    Cover with foil bake for 15 minutes. Uncover bake a additional 10 minutes or until cheese is melted.
  • 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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