SOUR CREAM CHICKEN ENCHILADA RECIPES

These creamy chicken enchiladas were a huge hit for dinner, and super easy to make. I have made these several times over the years, and probably change it up a little bit every time. Since we worked with Minute® Ready to Serve Rice on this post, we decided to include on of their Minute Ready to Serve Rice products in our Spanish Rice.

INGREDIENTS :

• 2 cups chopped chicken
• 1 can cream of chicken soup
• 1 (4 oz) can of mild green chilies
• 1/2 cup sour cream
• 1 cup cheese, divided in half
• 6 burrito-size flour tortillas

INSTRUCTIONS :

1. Preheat oven to 350. Mix chicken soup, green chilies, and sour cream together until smooth. Lay out the six flour tortillas and place 1/3 cup of the chopped chicken and 1/3 cup of the soup mixture onto each tortilla. Use 1/2 cup of the cheese to sprinkle onto the chicken enchiladas, and then roll them up and place them into a 9×13 pan. Spread remaining soup mixture over the top of the enchiladas and top with remaining cheese. Bake in oven for 35 minutes or until heated through.
2. ..........................................

for full instruction : allshecooks.com

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