Creamy Chicken Enchiladas
4cooked chicken breasts-shredded
8-10flour torillas- med sized
1 csour cream
1 can(s)cream of chicken soup, fat-free
4 ozsoftened cream cheese
1 cchunky salsa
1 can(s)chopped green chilies
2 cshredded chedder and monteray jack cheese
How to Make Creamy Chicken Enchiladas
- Combine sour cream, soup, cream cheese, salsa and green chilies in med sauce pan. Simmer and stir until well incoporated.
Saute onion until soft.
- Add approx 1/4c sauce, 1 cup shredded cheese and onion to shredded chicken. Mix until moist.
Add 3 tbs chicken mixture to center of torillas and roll up. Place into greased 9x13 pan.
- Pour remaining sauce over enchiladas. Cover with remaining shredded cheese.
Cover and bake 25 minutes at 350 degrees.
Garnish with sour cream, chopped green onion, and salsa if desired.