Creamy Chicken Enchiladas

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."

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

6

Servings

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)
  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.
Makes Servings

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.