Monday, May 6, 2013

Creamy Chicken Enchiladas

Yesterday I made this for a Cinco De Mayo party and I forgot to take a photo of this before hand but when everyone was done eating there were two left so I got to take them home and eat one for lunch today and of course get to take their photo!  They are as its title says it is creamy and delicious!  They are wonderful for leftovers and great to freeze!

Makes 10 

2 lbs chicken, diced and cooked
1 large can (or 2 sm) of cream of chicken soup
2/3 c. salsa 
2 green onions, chopped
1 pint sour cream
shredded cheddar cheese
tortillas - medium size

Cook chicken.  While chicken is cooking, mix soup, salsa, and sour cream in large sauce pan.  Heat through over medium heat, add cooked chicken and mix well.  Use large serving spoon, scoop mixture into middle of tortilla, sprinkle with cheese.  Roll up and place seam side down in greased 9x13 pan.  If you have left over salsa min in remaining mixture and spread remaining mixture over the top of the enchiladas, sprinkle with cheese.  Bake at 350 for 30 - 40 minutes. 

Sprinkle chopped green onions on to when out of the oven

Adapted from

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