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Chicken Enchiladas

Prep Time 15 mins
Cook Time 60 mins
Rest Time 15 mins
Total Time 1 hr 30 mins
Cooking Method:
Cuisine:
Courses:
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
  1. 1
    Preheat oven 350 degrees
  2. 2
    Mix all ingredients in a large bowl.
  3. 3
    Place a spoonful of mixture on the bottom of a 9x13x2 baking pan and spread thin.
  4. 4
    Place 1-2 spoonfuls of mixture on a flour tortilla then roll. Place the rolled enchilada in the pan.
  5. 5
    Repeat until pan is filled with rolled enchiladas.
  6. 6
    Top the enchiladas with all remaining mixture.
  7. 7
    Cover the pan with foil and bake for 1 hour. Remove from oven and let stand for 15 minutes before serving.
Read it online: https://hellige.us/recipe/chicken-enchiladas/