Chicken Enchiladas

Posted by on June 1, 2006 in Entrees, Favorites | 0 comments

Chicken Enchiladas


  • 1 lb chicken, boiled and shredded
  • 1 pkg of 10 flour tortillas
  • 1 can cream of chicken soup
  • 8 oz sour cream or plain yogurt
  • 1 pkg shredded mozzarella or cheddar cheese
  • 1 4 oz can diced green chilies

Tear the tortillas into bite-sized chunks and place in a large mixing bowl. Add chicken, 1/2 the cheese, soup, sour cream or yogurt, and the green chilies. Stir. In a greased 9×13, pour the contents of the bowl. Top with the rest of the cheese and cover with aluminum foil. Bake at 375 for 15-20 minutes (30-45 if frozen), or until heated through and cheese is melty. Garnish with chopped green onions.

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