Sour cream and cream of chicken soup make a tasty sauce for these cheesy chicken enchiladas.
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
783 Calories
Recipe Instructions
Step 1
Preheat an oven to 350 degrees F (175 degrees C).
Step 2
Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan.
Step 3
Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.
Ingredients
1 (8 ounce) container sour cream
1 onion, chopped
½ cup shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 ½ cups shredded Cheddar cheese
12 (10 inch) flour tortillas
2 skinless boneless chicken breasts, cut into 1-inch cubes
