Creamy Chicken Enchiladas Recipe
"http://www.tyson.com/Meal-Ideas-And-Recipes/Creamy-Chicken-Enchiladas.aspx. If you love Mexican-style meals, you just have to try this easy recipe. It goes together fast, and gives you time to put your feet up and relax before dinner. Or walk the dog … or help the kids with their homework … or …."
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 (10 1/2 ounce) can cream of mushroom soup
- 2⁄3 cup sour cream
- 1 (12 1/2 ounce) can premium chunk white chicken breasts, drained
- 1 1⁄2 cups colby-monterey jack cheese, shredded
- 1 (4 1/2 ounce) can green chilies, drained
- 1 1⁄4 cups enchilada sauce
- 8 large flour tortillas, 8 to 10-inches
directions
- Preheat oven to 350°F.
- Spray 13x9-inch baking dish with cooking spray.
- In a medium bowl combine soup, sour cream, chicken, chilies and 3/4 cup cheese.
- Spread 1/4 cup enchilada sauce in bottom of baking dish.
- Top each tortilla with about 1/3 cup chicken mixture.
- Roll tortillas to enclose filling; arrange in baking dish.
- Top enchiladas with any remaining enchilada sauce.
- Cover baking dish with foil.
- Bake 40 minutes.
- Remove foil.
- Sprinkle with remaining 3/4 cup cheese.
- Bake 15 to 20 minutes longer or until cheese melts and edges are light golden brown.
- Serve with Spanish rice and seasoned black beans. Refrigerate leftovers.
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