Go Back

Creamy Chicken Enchiladas

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups shredded cooked chicken can use a store-bought rotisserie chicken
  • 10 flour tortillas taco size
  • 2 cups shredded Monterey Jack cheese or mozzarella
  • 1 can cream of chicken soup*
  • 1/2 block of cream cheese softened
  • 1 cup sour cream
  • salt & pepper
  • Salsa

Method
 

  1. Preheat oven to 350F degrees.
  2. Spray 9 x 13 baking dish with nonstick cooking spray.
  3. Cook your chicken and get it shredded.
  4. Add in 1 cup of shredded cheese to shredded chicken along with salt, pepper, cream cheese and 1/2 cup salsa.
  5. Place chicken mixture in each of the flour tortillas.
  6. Roll them all up and place them in the baking dish.
  7. In a bowl mix togethersour cream, cream of chicken soup (see recipe at bottom for homemade version) and pour over top of enchiladas.
  8. Top with remaining shredded cheese.
  9. Bake for about 20-25 minutes.
  10. If you'd like, you can turn the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly. Enjoy!

    Notes

    OPTIONAL- mix some green chilies in with the sauce and pour over enchiladas.