Creamy Chicken Green Chili Enchiladas
 
Prep time
Cook time
Total time
 
Creamy Chicken Green Chili Enchiladas--always a favorite. Cream of Chicken Soup, Sour Cream, Green Chillies, and lots of cheese!
Serves: 6-8
Ingredients
  • 2 10.5 oz cans cream of chicken soup
  • 1 16 oz sour cream
  • 3-4 green onions, sliced thinly with white parts included
  • 1 4 oz can diced green chilies
  • 3 cups cooked chicken breasts, cubed or shredded
  • 2 cups shredded mild cheddar or Colby jack cheese
  • 10 flour tortillas
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium-sized mixing bowl, combine soup, sour cream, green onions, and green chilies. Mix until well combined.
  3. Put half of the mixture in a separate bowl and add the chicken to it.
  4. Spread half of the remaining mixture, the one without chicken in it, on the bottom of a 9x13 pan. Reserve the rest for later.
  5. Put a large scoop of the chicken mixture in each tortilla. Roll tortillas up and place them close together in the 9x13 pan. (I have to squeeze mine together a little bit to get them all in.)
  6. Spread the reserved sauce over the rolled-up enchiladas.
  7. Cover with foil and bake at 350 degrees for 40-60 minutes or until edges are bubbling.
  8. Remove foil and sprinkle with cheese. Return to oven until cheese is melted.
  9. Garnish with cilantro or green onion, if desired.
Recipe by Real Life Dinner at https://reallifedinner.com/creamy-green-chili-enchiladas/