Creamy Chicken Enchiladas

I received this recipe in the Roberts Dairy newsletter. I changed up a few things because well- the amount of meat just did not seem like enough and the kids and I don’t do green chiles. You can find the original recipe here. Below is how I made it

What you need:

Preheat oven at 350 and grease a 9X13 baking dish

Cook and shred the chicken breast and then mix in one packet of taco seasoning (i used 1/2 cup of water to help mix it with the chicken).

In a bowl mix condensed cream of chicken soup with yogurt and sour cream.

Spoon 3 tbsp of the cream mixture down the center of each tortilla, top with chicken and then with some shredded cheese (I estimate on how much cheese I used).

Roll up and place in baking dish seam side down. Spoon remaining cream mixture on top of the tortillas. Cover with foil and bake for 25-30 minutes. Sprinkle the top of the enchiladas with cheese and bake uncovered for about 5 more minutes (until cheese is melted).

Top with lettuce, diced tomatoes or salsa


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