Creamy Chicken Enchiladas:
Creamy Chicken Enchiladas with White Sauce is made with flour tortillas, shredded chicken, shredded chicken, green chiles, and a delicious white cream sauce!
This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!
1-pint sour cream
1 (10.5 ounces) can cream of chicken soup
1 (4 ounce) cans green chilies, diced
6 flour tortillas (we used whole wheat but any will work)
1 small package of mild cheese, shredded
3 chicken breasts pre-cooked & cut up or use a Rotisserie Chicken!
Preheat oven to 350*F.
Combine soup, sour cream, and chilies in a bowl.
Take 3/4 cup of soup mixture and slather the entire bottom of a 9×13 casserole dish. This will be a thin layer that will help the enchiladas from sticking to the bottom.
In each tortilla, layer soup mixture, cheese & chicken.
Roll up and place in casserole dish.
Top with remaining soup mixture and sprinkle with remaining cheese.
Bake for 20 minutes or until hot and bubbly and cheese is melted.