I love these enchiladas! My favorite part is they don’t use your traditional enchilada sauce, which means no heart burn for me!
2 cups shredded chicken breast
10oz can cream of chicken soup
8oz sour cream
1 2oz can diced green chiles
2 cups shredded cheese, Mexican blend
1. In a small bowl, combine soup, sour cream and chiles. Spread half over bottom of 8in casserole dish.
2. Put chicken and cheese down center of each tortilla, roll up and place bottom down in casserole dish.
3. Top with remaining soup mixture and cheese.
4. Bake uncovered at 350° for 20-25 minutes. Serve with rice, beans or corn, and enjoy!
4 thoughts on “Creamy Chicken Enchiladas”