Monday, October 3, 2011

Creamy Chicken Enchiladas

There are tons of enchilada recipes out there.  This one has been in my family and it is one my husbands favorite dishes that I make.  It also makes a ton, which is great because he loves them as left overs as well.

Creamy Chicken Enchiladas
3-4 chicken breasts ~ boiled and shredded
2 cans cream of chicken soup
1 pint sour cream
1 small onion ~ chopped
1 small can diced green chilis ~ mild
1 1/2 cup shredded cheddar cheese
2 packages flour tortillas {burrito size}

Boil chicken till cooked through, let cool and then shredded. Mix cream of chicken soup, sour cream, onion, green chilis and 1/2 cup cheese together. reserve 1/2 cup of cream mixture and set aside.  Add in shredded chicken into remaining cream mixture.  Spoon mixture into flour tortillas.  Fold ends of tortilla in and then roll.  Place into a lightly greased 9x13 baking dish.  Spoon reserved mixture over tops of rolled enchiladas.  Sprinkle rest of cheese over top. 

Bake at 350 degrees for 35 minutes.

Yields: 15-20 Enchiladas

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