CREAMY CHICKEN ENCHILADAS
I got the base of this recipe from a reynolds wrap recipe collection cookbook thing.. I tweeked it a little bit will put the original recipe at the bottom..
Provided by georgi johnson
Categories Tacos & Burritos
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Combine shredded chicken, cream of chicken soup, 1/2 cup sour cream, 3/4 cup cheese, 3 tablespoons cilantro, package of enchilada seasoning. Mix well.
- 3. Spoon about 1/4 cup chicken mixture down center of each tortilla, roll up. Place seem side down in a 13x9 pan. Pour can of enchilada sauce over top (red or green i use green. Spoon evenly the salsa over top. finishing it off with remaining cheese.
- 4. Cover with foil bake for 15 minutes. Uncover bake a additional 10 minutes or until cheese is melted.
- 5. Original recipe: omit enchilada seasoning and sauce. add 1/4 cup cilantro and 1/2 cup sour cream top with that after baking
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