Creamy Chicken Enchiladas

"These are the creamiest enchiladas ever. You can substitute the cheeses to your taste. A dear friend made this for me and gave me the recipe. It was delicious and I can't wait to make it."
 
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Ready In:
1hr 15mins
Ingredients:
8
Serves:
5
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ingredients

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directions

  • Preheat oven to 375 degrees F.
  • In a large bowl combine the soup, sour cream and green chiles. Mix together and pour a small amount of this mixture into the bottom of a 9x13 inch baking dish. Lay out tortillas. Put a scoop of the mixture and a few spoonfuls of shredded chicken inside each tortilla and roll them all up.
  • Place tortillas in baking dish and pour the remaining sour cream mixture over all. Top with shredded cheeses and chopped green onion.
  • Bake in the preheated oven for 1 hour.

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Reviews

  1. Really easy to make and tasted amazing!
     
  2. This recipe was really good and really easy! I could not find corn tortillas in the store so I used flour tortillas and they still turned out really well. I also reduced the baking time to 45 minutes because my oven seems to cook a little bit faster. Next time instead of the munster cheese I think I may use pepper jack to give it a little more spice, but mainly because the munster was too expensive. Also I may throw in a small spoonfull of canned jalapenos into the soup/sourcream mixture to give it some more kick. But all-in-all this was a great recipe, the boyfriend even demanded that I bring some to work today for lunch and it re-heated just fine, thanks bamamom#3!
     
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