Creamy Chicken Enchilada Recipe
Creamy Chicken Enchiladas with sour cream are simple and tasty! With 10 minutes prep, these are a weeknight staple.
Servings: 8
Ingredients
- 12 soft taco flour tortillas
- 2 chicken breasts cooked and shredded
- 2 cans cream of chicken
- 2 cans diced green chili's
- 1 pint sour cream
- 4 oz cream cheese softened
- 4 cups colby jack cheese grated
Instructions
- In a large bowl, mix cream of chicken, green chili's (I prefer to blend mine before adding), sour cream, and cream cheese until well combined. Add salt and pepper to taste.
- Remove about ⅓ of your mixture to a separate bowl and set aside. Add your shredded chicken to remaining mixture.
- Spray a 9x13 tray and also spread a little bit of your green chili mixture on the bottom. Place a large spoonful of the chicken mixture in a tortilla and add a generous amount of cheese. Roll up and place in your pan. I can usually fit two rows of 6, horizontally in the pan. When the pan is full, top with plain soup mixture and cheese.
- Cover with foil and cook at 350 for an hour. About 15 min before you take your pan out, remove the tin foil.
Video
Nutrition
Calories: 708kcal | Carbohydrates: 36g | Protein: 35g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 151mg | Sodium: 1411mg | Potassium: 695mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1490IU | Vitamin C: 10.7mg | Calcium: 624mg | Iron: 4.2mg