Creamy Chicken Enchiladas

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

4-6 tortillas

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!


Author: Brittni Clarkson

Hi, I'm Brittni, author, podcaster, transformational speaker, and a mom of 3 boys, passionate about helping moms overcome the overwhelm and actually ENJOY MOTHERHOOD.

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