creamy chicken enchiladas
(1 RATING)
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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prep time
20 Min
cook time
40 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 4 - boneless, skinless chicken breast, grilled and diced
- 2 cans cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 can diced green chilies
- 4 - diced green onions (optional)
- 1 can mild rotel tomatoes, drained
- 3 cups grated chedder cheese
- 8 large flour tortillas
How To Make creamy chicken enchiladas
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Step 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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Step 2Combine soup, sour cream, chicken broth, chilies, Rotel tomatoes, and green onions, then mix well.
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Step 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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Step 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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Step 5Bake at 350 degrees for approx. 40 min or till bubbly and slightly brown on top.
- 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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