2 cans cream of chicken soup
2 cans green chilies (diced)
1 pkg. tortillas
1 pkg. cream cheese (box)
16 oz. sour cream
1 lb. cooked shredded chicken
Refried beans (optional)
Salt and pepper to taste
Cheese to desired amount
Smear chicken, sauce, and a pinch of cheese on a tortilla and roll. Pour remaing sauce mixture on top enchiladas. Sprinkle with grated cheese. Bake at 350 degrees for 30 minutes.
When I made it I actually put the chicken in with the sauce, and it turned out just fine. I also halfed this recipe and it still made 7 enchiladas...just right for our little family :)
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1 comment:
Thank you for posting this recipe! I tried it out tonight and it was a success-
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