Recipes from the heart since 2008

Creamy Chicken Enchiladas

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These creamy, cheesy, spicy enchiladas are fantastic! They differ from traditional enchiladas by using cream of chicken soup and flour tortillas, so give them a try for something new! Serve with refried beans and rice for a complete Mexican meal. This recipe comes from campbellkitchen.com.

Ingredients:
1 can condensed cream of chicken soup
1 cup sour cream
1 cup salsa (use hot for extra spice)
2 teaspoons chili powder
2 cups cooked chicken, diced
1 cup cheddar cheese
8 flour tortillas (soft taco size)
Avocado, additional sour cream and salsa for serving

Directions:

  • Pre heat oven to 350 degrees F.
  • Spray 9×13 baking dish with Pam cooking spray. Set aside.
  • In a bowl, whisk together soup, sour cream, salsa, and chili powder.
  • In a separate bowl combine chicken and cheese. Add 1 cup soup mixture and mix to combine.
  • Spread about 1/4 cup chicken mixture down center of each tortilla.
  • Roll up and place seam side down in prepared baking dish.
  • Pour remaining soup mixture over enchiladas, covering completely.
  • Cover baking dish with tin foil.
  • Bake 50-60 minutes, or until hot and bubbly.
  • Serve with avocado, additional sour cream and salsa, if desired.
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