Creamy Chicken Enchiladas


  1. 1 pint sour cream
  2. 1-10.5 can cream of chicken soup
  3. 1-4 ounce can of green chilies
  4. 8-10 tortillas depending on size
  5. 2 cups – mild,shredded cheese of your choice
  6. 3 chicken breasts pre cooked & cut up ahead of time or use a rotisserie chicken!


  1. Preheat oven to 350*F.

  2. Combine sour cream, soup, & chilies in a bowl.

  3. Take approx. 3/4 of soup mixture and slather it onto the bottom of a 9×13 casserole dish. – it should turn out to be a relatively thin layer but it helps keep the enchiladas from sticking to the bottom.

  4. In each tortilla, layer soup mixture, chicken, & cheese. Roll up & place into dish.

  5. Top with remaining soup mix & remaining cheese.

  6. Bake for approx. 20 minutes or until hot & bubbly & cheese has melted.

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