Debs taught me how to make these creamy chicken enchiladas a couple of years ago. This recipe is easy and delicious. Sometimes I’ll make a pan of these bad boys the night before, and pop them in the oven after work the next day.
Creamy Chicken Enchiladas
Ingredients:
- 8-10 Corn Tortillas
- Chicken (you may use shredded or ground chicken)
- Container of Low Fat Sour Cream
- Can of Cream of Chicken Soup (I usually use the healthy choice can)
- Cheese
- Diced Green Chilies
- Salsa
Directions:
Set oven to 400 degrees.
Mix together sour cream, cream of chicken soup and diced green chilies – set aside. Take a tortilla and fill with chicken, dollop of sour cream, and a pinch of cheese. Roll tortilla up and line the bottom of the pan (I use an 8′x6″ glass pan). Once the pan is filled, pour the remaining sour cream mixture over the enchiladas. Finish the pan of enchiladas off with some cheese. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 20 minutes.
Serve with salsa, avocado, and corn. Enjoy!
Serves around 5 People
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So random…I was thinking I needed a recipe for something exactly like this. If I can get to the store today (I need tortillas) I’m making this. I am going to start my chicken in the crock pot now so I can use shredded chicken. I’m so happy right now.
Thanks.
Thanks for sharing. You gals have the best recipes I just wish you would share more of them!
I can’t wait to make these enchiladas!
My family calls them gringo enchiladas! LOL
I like to make these with flour tortillas. Never made them with corn tortillas but Justin might like that.
I made them with flour tortillas tonight and they were SO YUMMY. I have been craving these for awhile now. Thanks!