Sour Cream Chicken Enchiladas
Loaded with heart warming flavors, these easy Sour Cream Chicken Enchiladas are your hot ticket to household fame. Bite after irresistible bite, these creamy, cheesy, white sauce enchiladas are the ultimate saucy comfort food! Just 10 minutes of prep and you've got a flavorful fiesta baking in the oven!
Servings: 8
Ingredients
- 8 large Flour Tortillas (I like to use Mission Soft Taco size)
- 2 1/2 cups Diced Rotisserie Cooked Chicken
- 2 cups Sour Cream
- 1 1/2 cups Medium Shredded Cheddar
- 21 ounces Campbell’s Cream of Chicken Soup (2 cans, 10.5 ounces each)
- 4 ounces Diced Green Chiles (1 small can)
- ¼ teaspoon Garlic Salt
- ⅛ teaspoon Pepper
Instructions
- Gather your ingredients.
- Preheat oven to 350 degrees.
- Spray 9×13 casserole dish with Pam Nonstick Cooking Spray.
- Mix chicken, 1 cup sour cream, garlic salt, pepper, 1 can soup, and green chiles in a mixing bowl.
- Fill each tortilla with mixture, and roll up. Place seam side down in a row in your casserole dish.
- Mix together remaining 1 cup sour cream and 1 can soup. Pour over tortillas
- Top with shredded cheese.
- Bake uncovered at 350 degrees for 45 minutes, or until done.
- Optional: Garnish your sour cream chicken enchiladas with chopped green onions. ENJOY!!
Notes
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
