Wednesday Munchies: Chicken Enchiladas

This meal is a family favorite, and my husband feels even more at home eating it since it is so similar to his mom’s own.  Hope you enjoy!

Total Time: Prep: 20 minutes  Cook: 30 minutes

Makes: 12 enchiladas


  • 4 Chicken Breasts
  • 2 cans Cream of Chicken Soup
  • 1 pint Sour Cream
  • 1 can Green Chilies
  • 12 Flour Tortillas
  • 3 c. shredded Cheddar Cheese
  • 1/2 bunch Green Onions (optional)


  1. Boil chicken in a large saucepan until cooked through.  10-15 minutes.  Remove from pan and either cut or shred chicken.  (my husband loves shredded chicken)
  2. Preheat oven to 350 degrees.
  3. Into saucepan, combine chicken, sour cream, soup and green chilies. Cook on medium heat until it boils.  Simmer for 5 minutes.
  4. Heat tortillas in microwave until flexible.  Fill tortillas with about 2 tbsp. mixture and toll up.  Place in lightly greased baking dish.
  5. Pour remaining mixture over the top of rolled enchiladas.  Top with shredded cheese.
  6. Bake uncovered for about 30 minutes, or until cheese is melted and starting to bubble.
  7. Remove from oven.  Let stand for about 5 minutes.  Serve warm with chopped green onions and salsa.

These make awesome leftovers as well.  Keep in refrigerator for up to 5 days.


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