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Creamy Chicken Enchiladas

Pick up a rotisserie chicken on your way home, and you're halfway to creamy, cheesy enchiladas. You'll have these in the oven faster than you can say "takeout."

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( 3 Ratings)

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Member Reviews ( 3 )

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Member Recipe By damiensmom3

Prep Time 10 min
Total Time 35 min
Servings 6

Ingredients

2 1/2: cups chopped cooked chicken

1: can condensed cream of chicken soup

1: cup sour cream, divided

2: cups shreddded colby & Monterey jack cheese, divided (8 oz)

10: flour tortillas (8 inches)

1: can enchilada sauce

1: can chopped green chilis (4 oz)

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Directions

1 Heat oven to 350 degrees.
2 Mix chicken, soup, 1 cup cheese, 1/2 cup sour cream and green chilis until well blended. Spoon down centers of tortillas, adding about 1/4 cup to each; roll up.
3 Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with enchilada and remaining cheese.
4 BAKE 25 min. or until heated through. Top with remaining sour cream.

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REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 5/8/2013 12:44:10 PM REPORT ABUSE Suziee3 said:

Rating:

I made this for a group of people and got rave reviews and many requests for the recipe. I baked boneless skinless chicken breasts at 400 degrees about 30 min. After letting them cool, I shredded the chicken and also added chopped green onions. I used an additional can of enchilada sauce and put it in the bottom of the pan before putting down the enchiladas. YUMMY!!

This reply was: Helpful Inspiring

Posted 2/3/2013 1:27:22 AM REPORT ABUSE mePenny said:

Rating:

I do apologize in the rating i hit two meant to give it a 5!! sorry :(

This reply was: Helpful Inspiring

Posted 2/3/2013 1:20:03 AM REPORT ABUSE mePenny said:

Rating:

This is my first time of making Enchiladas. I picked this recipe for its few ingredients and ease of making. 1. The prep time is alot longer than 10 minutes (deboning of chicken). 2. Total time is about right (after the deboning). Servings: more than 6! This was an absolute treat to make. My son and I change the red for green sauce(definately the right choice). I made the mistake of reading the recipe wrong when it came to the tortillas, I bought corn. Just had to heat them up on the flat skillet (sprayed with Pam) to stop them from splitting open when folding them over. The two things I will do differently next time is only use half can of green chilies(a bit over powering) and buy more corn tortillas(1/4 cup filling is a bit much to me). In the end, they were fabulous. We added spanish rice to the meal and we were in heaven. This is a DEFINATE remake in our kitchen!!

This reply was: Helpful Inspiring