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Creamy Chicken Chile Enchiladas

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Submitted by: baker6688

 

Mixing sour cream with the green enchilada sauce makes these chicken enchiladas creamy and delicious.
 

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 10.5 oz can cream of chicken soup
  • 1 4 oz can chopped green chilies
  • 1 10 oz. can green chile enchilada sauce
  • 1 cup sour cream
  • 12 corn or flour tortillas
  • 1 cup shredded Colby Jack cheese

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Method

Boil chicken breasts for 15 minutes or until cooked through. Chop into bite size pieces or shred with a fork. Place in a large bowl and add cream of chicken soup and green chilies. Stir until blended. Heat tortillas in microwave for about 1 minute to soften. Place 2 tablespoons filling into each tortilla and roll. Place seam side down in a greased 9 x 13 baking dish. Combine enchilada sauce and sour cream in a bowl. Stir together until smooth. Pour over enchiladas and top with grated cheese. Bake at 350 degrees for 15-20 minutes or until bubbly.

 

Notes: You may also soften tortillas in by dipping them in hot oil if you wish instead of microwaving.

 

Number of Servings: 12 enchiladas/6 servings

 

Submitted by: baker6688 ()

 

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