Chicken Enchiladas
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A mexican take on chicken enchiladas, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 4 cooked chicken breasts, shredded
- 1 (8 oz.) sour cream
- 1 (8 oz.) Cheddar cheese, shredded
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 4 oz. sliced mushrooms
- 1 small can diced chiles
- 1 pkg. (20) flour tortillas
- sliced green onions (optional)
Method
Mix sour cream and soups; add 1/2 the cheese and mushrooms, along with the chiles.
Divide the soup mixture in half and add to the shredded chicken.
Fill the flour tortilla shells and roll. Place in a 9 x 13-inch pan.
Pour the remaining soup mixture over the top of tortillas and sprinkle with green onions and remaining cheese.
Bake for 30 minutes at 350°.
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