creamy chicken enchiladas
A big hit a my house! Unfortunately, not without calories but way worth it!!
prep time
30 Min
cook time
25 Min
method
Bake
yield
Ingredients
- 4 - cooked chicken breasts-shredded
- 8-10 - flour torillas- med sized
- 1 cup sour cream
- 1 can cream of chicken soup, fat-free
- 4 ounces softened cream cheese
- 1 cup chunky salsa
- 1 can chopped green chilies
- 2 cups shredded chedder and monteray jack cheese
- 1 medium onion
How To Make creamy chicken enchiladas
-
Step 1Combine sour cream, soup, cream cheese, salsa and green chilies in med sauce pan. Simmer and stir until well incoporated. Saute onion until soft.
-
Step 2Add 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.
-
Step 3Pour 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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