Easy Chicken Enchiladas Recipe!

Easy Chicken Enchiladas Recipe at TheFrugalGirls.com

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Skip Taco Tuesday and head straight for this off-the-charts Easy Chicken Enchiladas Recipe!



 

Easy Chicken Enchiladas Recipe!
Author: 
 
Ingredients
  • 8 large Flour Tortillas {I use Mission Burrito size}
  • 2 -3 cups Diced Rotissiere Cooked Chicken
  • 2 cups Sour Cream
  • 2 cans Campbell’s Cream of Chicken Soup
  • 1.5 cups Medium Shredded Cheddar
  • 1 small can Diced Green Chiles {4 oz.}
  • ¼ tsp. Garlic Salt
  • ⅛ tsp. Pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray 9×13 casserole dish with Pam Nonstick Cooking Spray.
  3. Mix chicken, 1 cup sour cream, garlic salt, pepper, 1 can soup, and green chiles.
  4. Fill each tortilla with mixture, and roll up. Place seam side down in a row in your casserole dish.
  5. Mix together remaining 1 cup sour cream and 1 can soup. Pour over tortillas
  6. Top with grated cheese.
  7. Bake uncovered at 350 degrees for 45 minutes, or until done.
  8. Optional: Garnish with chopped Green Onions.
  9. ENJOY!!

 

 

Easy Chicken Enchilada Recipe at TheFrugalGirls.comPin It Buttons

Instructions:

  1. Preheat oven to 350 degrees.
  2. Spray 9×13 casserole dish with Pam Nonstick Cooking Spray.
  3. Mix chicken, 1 cup sour cream, garlic salt, pepper, 1 can soup, and green chiles.
  4. Fill each tortilla with mixture, and roll up.  Place seam side down in a row in your casserole dish.
  5. Mix together remaining 1 cup sour cream and 1 can soup.  Pour over tortillas
  6. Top with grated cheese.
  7. Bake uncovered at 350 degrees for 45 minutes, or until done.
  8. Optional: Garnish with chopped Green Onions.
  9. ENJOY!!

Yum

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Comments

      • Robin says

        I have done this for years. The only difference is I mix cream of chicken, cream of mushroom, sour cream, and ground cumin. I split the mixture, ⅓ goes on top and ⅔ goes in the chicken. I don’t use chilies. this is an all time family favorite!

      • Robin says

        No enchilada sauce. The red look is just the camelized cheese. I have done this for years. The only difference is I mix cream of chicken, cream of mushroom, sour cream, and ground cumin. I split the mixture, ⅓ goes on top and ⅔ goes in the chicken. I don’t use chilies. this is an all time family favorite!

    • Robin says

      With my family, they eat a whole enchilada a piece. So depending on how big you make them, you can fit 6-8 in one pan.

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