creamy chicken enchiladas
(1 rating)
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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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(1 rating)
yield
6 -8
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For creamy chicken enchiladas
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4boneless, skinless chicken breast, grilled and diced
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2 cancream of chicken soup
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1 csour cream
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1 cchicken broth
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1 candiced green chilies
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4diced green onions (optional)
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1 canmild rotel tomatoes, drained
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3 cgrated chedder cheese
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8 lgflour tortillas
How To Make creamy chicken enchiladas
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1Grill 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.
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2Combine soup, sour cream, chicken broth, chilies, Rotel tomatoes, and green onions, then mix well.
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3Add 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.
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4Place 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.
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5Bake at 350 degrees for approx. 40 min or till bubbly and slightly brown on top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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