Creamy Chicken Enchiladas

Creamy Chicken Enchiladas are an easy, mouthwatering, come back for seconds kind of meal!  And one you really should make for dinner tonight!

This post contains affiliate links.  If you click on an affiliate link and make a purchase, I will make a small percentage on your purchase, which helps keep this website running! Thank you!

Creamy Chicken Enchiladas

Let’s take a trip down memory lane.

21 years ago, my dad and his sister were in charge of the family reunion.

This was a reunion that involved my Great Grandparents and all their children.

Each child’s line would take a year and spread out the responsibilities.

So when it came to my grandfather’s turn, my Dad and his sister took over and planned the whole thing.

Ingredients

• 1 pint sour cream
• 1 (10.5 ounce) can cream of chicken soup
• 1 (4 ounce) cans green chilies, diced
• 6 flour tortillas (we used whole wheat but any will work)
• 1 small package mild cheese, shredded
• 3 chicken breasts pre-cooked & cut up or use a Rotisserie Chicken!

Instructions

1. Preheat oven to 350*F.
2. Combine soup, sour cream and chilies in a bowl.
3. Take 3/4 cup of soup mixture and slather the entire bottom of a 9x13 casserole dish. This will be a thin layer that will help the enchiladas from sticking to the bottom.
4. ..........................................

for full recipes please see : numstheword.com

Share this post