Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Ingredients: 18 ounces chicken; 2 cups sour cream; 4 ounces green chilies; 1 teaspoon chili powder; 1/2 teaspoon salt; 1 can cream of chicken soup, condenced; 1/3 pound cheddar cheese; 1/2 teaspoon garlic powder

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Chicken Enchiladas

Author: Heidi Cooking Method: Baking Cuisine: Tex-Mex Courses: Main Course

Prep Time 15 mins Cook Time 60 mins Rest Time 15 mins Total Time 1 hr 30 mins

Cooking Temp: 350 °F Servings: 6

Description

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

Ingredients

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, condenced

¹⁄₃ pound cheddar cheese (shredded)

¹⁄₂ teaspoon garlic powder

Instructions

Preheat oven 350 degrees

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Mix all ingredients in a large bowl.

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Place a spoonful of mixture on the bottom of a 9x13x2 baking pan and spread thin.

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Place 1-2 spoonfuls of mixture on a flour tortilla then roll. Place the rolled enchilada in the pan.

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Repeat until pan is filled with rolled enchiladas.

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Top the enchiladas with all remaining mixture.

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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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Chicken Enchiladas

Chicken Enchiladas

Description

Ingredients

Instructions

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