Easy Chicken Enchiladas
18-oz tub of Lloyds or Chi-Chi's fully cooked shredded chicken (taco seasoned)
2 cans (10 3/4 oz) cream of chicken soup
16 oz sour cream
2 cups Mexican-flavored shredded cheese (Sargento or Kraft are good options)
4 oz. can green chillies, chopped
10 tortillas
Heat chicken in 10" skillet on medium heat. Add green chilies and heat through. Take tortillas and equally divide meat into tortillas. Sprinkle small amount of cheese and roll. Place tortillas in greased 9 x 13-inch pan. Mix sour cream and cream of chicken in large bowl.
You will like this even if you're not a Mexican food fan! Serve with Jalapeno Cheese Corn Bread and chip/salsa.
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