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.
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
- Shred your cooked chicken and place in a large bowl.
- In a large measuring cup mix together the can of cream of chicken soup and milk.
- Pour 1/2 of the cream of chicken soup and milk mixture into the shredded chicken.
- 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.
- Scoop the mixture (about 2-3 tbsp) onto the center of a flour tortilla and roll.
- 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.
- Sprinkle the remaining Mexican cheese on top of the rolled tortillas.
- Bake at 350 for 20 minutes covered with foil. Then remove foil and bake for 10 additional minutes.