“Mom's recipe, chicken enchiladas based on cream of chicken soup.”
READY IN:
1hr
YIELD:
8-10 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil or pan fry chicken breasts and then dice. Combine cream of chicken soup, sour cream, chilis and onion in a bowl and mix.
  2. Spread a small amount of the mix along the bottom of a 9x12 pan after spraying with cooking spray. Reserve 1 cup of sauce to cover later.
  3. Combine chicken with the rest of the sauce.
  4. Add 2 Tbsp chicken mixture and 1 Tbsp grated cheese to tortilla and roll up. Fill pan with rolled-up tortillas.
  5. Spread remaining sauce on top and top with cheese.
  6. Cook @ 325 for 30 minutes.

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