Chicken Enchiladas
Chicken Enchiladas is an moderately easy dinner. Made with 2 cooked boneless chicken breasts, cubed, 1 c. sour cream, 1 can cream of chicken soup, 1 tsp. chili powder and 2 (15 oz.) cans corn, drained, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
In large pan, heat together sour cream, soup, chili powder, corn and cooked chicken.
Spread 1 tablespoon of sour cream on open tortillas.
Fill with 2 to 3 tablespoons of meat sauce.
Roll up and place seam down in a greased 9 x 13-inch pan.
Spoon remaining meat sauce over top.
Carefully spread salsa over; top in a thin coat.
Bake for 25 minutes at 375Β°.
Sprinkle with cheese and cook another 10 minutes.
Serve with tortilla chips, salsa and sour cream.
π· Perfect Pairings
Complete your meal with these
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