Cream of Chicken Enchiladas
Cream Of Chicken Enchiladas is an moderately easy dinner. Made with 1 doz. corn tortillas, cooked, chicken parts, boiled and shredded, 2 cans campbell's cream of chicken soup, 1 small can ortega green chiles and 12 oz. sour cream, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Mix soup, chiles, sour cream and cheese, stirring over medium heat.
Cook tortillas and dip into mixture.
Put 1 1/2 tablespoons chicken into each tortilla and roll each one.
Pour rest of mixture over enchiladas.
Sprinkle the cheese over top and put in oven 15 minutes at 350Β°.
Serves 2 to 6.
π· Perfect Pairings
Complete your meal with these
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