Creamy Green Chile Chicken Enchiladas With Cream Of Chicken Soup
If you're looking for a delicious and easy dinner recipe, look no further than these creamy green chile chicken enchiladas with cream of chicken soup. This dish is perfect for those nights when you want something comforting and satisfying, but don't want to spend hours in the kitchen.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 can diced green chiles
- 1 cup shredded cheddar cheese
- 8-10 flour tortillas
- Salt and pepper to taste
Instructions:
- Preheat the oven to 350 degrees F.
- Cook the chicken breasts in a skillet until they are no longer pink. Season with salt and pepper to taste.
- Shred the chicken and set it aside.
- In a mixing bowl, combine the cream of chicken soup, sour cream, and diced green chiles. Mix well.
- Add the shredded chicken to the bowl and mix it in with the soup mixture.
- Spread a thin layer of the chicken mixture on each tortilla and roll them up.
- Place the rolled tortillas in a baking dish and pour the remaining chicken mixture over the top.
- Sprinkle shredded cheddar cheese over the top of the enchiladas.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
Tips:
If you want to make this recipe even easier, you can use pre-cooked chicken. Rotisserie chicken works great for this! You can also make the chicken mixture ahead of time and store it in the refrigerator until you're ready to assemble the enchiladas.
If you like your enchiladas spicy, you can use a can of hot diced green chiles instead of mild.
This recipe is also great for meal prep! You can make a big batch of enchiladas and store them in the refrigerator or freezer for quick and easy meals throughout the week.
Meta Description:
Looking for an easy and delicious dinner recipe? Try these creamy green chile chicken enchiladas with cream of chicken soup! They're perfect for busy weeknights.
Meta Keywords:
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