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!

INGREDIENTS

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

INSTRUCTIONS

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”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: