chicken breasts, cooked and chopped (2-3 cups)
can cream of chicken soup
8 oz. cream cheese
28 oz. green enchilada sauce
8 oz. cheddar cheese
15 flour tortillas
- Preheat oven to 350 degrees.
- In a large bowl, combine chicken, cream cheese, cream of chicken soup, 1/2 the cheddar cheese, and enough enchilada sauce to make the mixture moist.
- Mix all ingredients well. Make sure the cream cheese is not clumpy.
- In a large rectangular baking dish pour enough enchilada sauce to coat the bottom.
- In each tortilla put approximatley 3-4 large tablespoons of the mixture.
- Roll each tortilla and place into the pan.
- Once pan is full, pour enough enchilada sauce on top to make sure each tortilla is covered.
- Sprinkle remianing cheese on top.
- Bake for between 25 and 30 minutes.
- Allow to cool 10 minutes before serving.
- Garnish with sour cream, lettuce, olives, etc .
- Enjoy.
4 comments:
This will definetly be on my next week menu!!!
Those sound yummy!
We LOVED these, Annie! I used cream of mushroom soup rather than chicken. Cream of chicken soup turns my tummy, for some reason. I also used red enchilada sauce. These are a keeper! Thanks so much for sharing your recipe! :o)
Hi Annie. I know I'm commenting on an old post, but I just wanted you to know that these have become a family favorite in our house and to everyone else I've served them to! I lost my recipe and had to come get it to print again because I'm making them again today. Thanks for sharing this - it is the best enchilada one I've come across!
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