Ingredients

The following ingredients have 8 Servings
  • 8 flour tortillas
  • 4 chicken breasts (cooked and shredded (see recipe description for cooking methods))
  • 2 cups shredded cheese (divided (Monterey Jack, Colby Jack, or Fiesta blend))
  • 15 oz green enchilada sauce ((1 can))
  • 14 oz condensed cream of chicken soup (1 can, or our homemade version)
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • Topping suggestions: Shredded lettuce, diced tomatoes, diced onions, sliced olives, guacamole, sour cream, salsa

Instruction

  • Preheat oven to 375 degrees.
  • Spray a 9x13 baking dish with non-stick cooking spray.
  • Spread 2/3 cup of green enchilada sauce evenly on the bottom of the dish.
  • In a large bowl, combine the shredded chicken, 1 cup of cheese, remaining enchilada sauce, condensed cream of chicken soup, sour cream, and salsa.
  • Fill the 8 tortillas with the chicken filling, leaving about 1 cup of the filling to spread on top. Fold the ends of the tortilla in and roll up the enchilada. Place the enchiladas in the 9x13 pan (I usually have a row of 6 going lengthwise with 2 additional enchiladas on the side).
  • Spread the remaining 1 cup filling on top of the enchiladas.
  • Bake for 25 minutes.
  • Remove enchiladas from the oven and sprinkle the top with remaining 1 cup of cheese.
  • Bake for an additional 5-10 minutes or until cheese is melted.
  • Serve enchiladas with your favorite toppings.