These are the bomb!
In the summer I really don’t feel like cooking. The idea of turning on the stove or oven seems like hell. It’s mostly because its super hot here and the only place I can escape the heat is at home with the AC blasting at 74F so I really don’t feel like being hot and sweaty in my kitchen, but for these enchiladas I had to made an exception. They were ridiculously easy to put together (+pretty much no prep work) yet full of flavor! They were very creamy, pretty spicy from the diced chiles but the sour cream helped cool things down, packed with chicken and extremely gooey from the cheese Just dreamy! And only took 25mins in the oven You gotta make em, you’re seriously missing out!
Creamy Chicken Enchiladas
Makes 12 enchiladas
- 12 soft taco size tortillas
- 3 cups shredded cooked chicken
- 2 cans (10.5oz) reduced sodium cream of chicken soup
- 1 (4oz) can diced green chiles
- 1 cup salsa
- 1 cup sour cream
- 1 tsp salt
- 1 tsp chilli powder
- pepper to taste
- 2 cups sharp cheddar cheese, divided use
- 1 cup enchilada sauce (or 1 cup salsa)
Directions: Preheat oven to 350F. In a bowl combine the chicken, soup, chiles, salsa, sour cream, 1 cup cheese, salt, chilli powder and pepper. Fill each tortilla with about 1/4 to 1/3 cup of the chicken mixture, roll up and place in a baking dish. Continue with the rest of the tortillas. Top with enchilada sauce (or salsa) and remaining cheese. Bake for 25-30 mins or until the cheese is melted and everything is heated through. Serve with extra sour cream.