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Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas is from 2017 UMC in Wayne Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2½ cups cooked, chopped chicken
1 can (10¾ oz) cream of chicken soup
1 cup sour cream divided
1½ cups shredded cheddar cheese
¼ cup chopped cilantro divided
12 (6 inch) flour tortillas
1½ cups salsa
Directions:
Directions:
Preheat oven to 350º and line large baking pan with heavy duty foil. Combine chicken, soup, ½ cup sour cream, ¾ cup cheese and ½ of cilantro. Spoon ¼ cup of mixture down center of each tortilla. Roll up. Place seam side down in pan. Top with salsa and cheese. Cover with foil. Bake for 15 minutes then remove foil. Continue baking for 10 more minutes or until cheese is melted. Top with remaining cilantro and sour cream.

 

 

 

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