Creamy Chicken Enchiladas

Mexican food is definitely my favorite type of food...other than dessert!!  This is a recipe that has evolved over the years in my own kitchen.  And these are great right out of the oven, as leftovers the next day, or to take to a friend or family member for a special event.  Simple ingredients for a delicious meal!!

(printable recipe)

Makes 8-10 enchiladas

2 lbs chicken, diced and cooked

1 large can (or 2 sm) of cream of chicken soup

2/3 c. salsa (whatever kind you like)

2 green onions, chopped

1 pint sour cream

shredded cheddar cheese

tortillas - medium size

Cook chicken.  While chicken is cooking, mix soup, salsa, onions, and sour cream in large sauce pan.  Heat through over medium heat, add cooked chicken and mix well.  Use large serving spoon, scoop mixture into middle of tortilla, sprinkle with cheese.  Roll up and place seam side down in greased 9x13 pan.  Spread remaining mixture over the top of the enchiladas, sprinkle with cheese.  Bake at 350 for 30 - 40 minutes. 

** If you have some of the mixture left, and I usually do, you can use it as dip with tortilla chips.

Source: a Mandatory Mooch original recipe 

This recipe was featured on Addicted to Recipes

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