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Chicken Enchiladas(Featured Chef Tanja and Aunt Suzy)

Featured
Chicken Enchiladas
0
Easy
Fairly cheap

All time favorite chicken enchiladas! Simple make-ahead midweek dinner. Reheats well for leftovers!

Prep

Cook

Category: Dinner
Seasons All
Cuisine Type Tex Mex

Ingredients

For 5 Person(s)

Ingredients List

18 ounces chicken, cooked and shredded
2 cups sour cream (or half sour cream and half milk)
4 ounces green chilies
1 teaspoon chili powder
1/2 teaspoon salt
1 can cream of chicken soup
1/3 pound cheddar cheese, shredded
1/2 teaspoon garlic powder

Chicken Enchiladas Directions

  1. Preheat oven 350 degrees
  2. Mix all ingredients in a large bowl.
  3. Place a spoonful of mixture on the bottom of a 9x13x2 baking pan and spread thin.
  4. Place 1-2 spoonfuls of mixture on a flour tortilla then roll. Place the rolled enchilada in the pan.
  5. Repeat until pan is filled with rolled enchiladas.
  6. Top the enchiladas with all remaining mixture. 
  7. Cover the pan with foil and bake for 1 hour. Remove from oven and let stand for 15 minutes before serving.

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