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Creamy White Chicken Enchiladas

A great enchilada recipe that will be loved by those who don't love spicy food, but you can easily add some heat.

Course Main Course
Cuisine American, Mexican
Keyword chicken
Prep Time 15 minutes
Total Time 35 minutes

Ingredients

  • 3 large cooked chicken breasts I usually boil mine for about 20 minutes or until they shred easily
  • 1 can of cream of chicken soup
  • 1/2 cup milk
  • 1 cup sour cream
  • 2 cups shredded Mexican cheese
  • salt and pepper to taste
  • either 8 large or 12 small flour tortillas

Instructions

  1. Shred your cooked chicken and place in a large bowl.
  2. In a large measuring cup mix together the can of cream of chicken soup and milk.
  3. Pour 1/2 of the cream of chicken soup and milk mixture into the shredded chicken.
  4. Add the sour cream, 1 1/2 cups of the Mexican cheese and salt and pepper to taste to the shredded chicken. Mix to combine.
  5. Scoop the mixture (about 2-3 tbsp) onto the center of a flour tortilla and roll.
  6. Place rolled tortillas in a 9x13 greased baking pan. Pour the remainder of the cream of chicken soup / milk mixture on top of the rolled tortillas.
  7. Sprinkle the remaining Mexican cheese on top of the rolled tortillas.
  8. Bake at 350 for 20 minutes covered with foil. Then remove foil and bake for 10 additional minutes.