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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas is from Templeton Family Recipes, 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:  
1-1/2 cups of shredded cheese
1/4 cup of chopped cilantro
12 (6 inch flour or corn tortillas) I use corn
1-1/2 cups of salsa
2-1/2 cups, chopped cooked chicken
one can (10 3/4 oz) cream of chicken soup
one cup of sour cream divided
Directions:
Directions:
PREHEAT oven to 350°. Line a large baking pan with Reynolds wrap 18 inches wide heavy duty aluminum foil. Grease or spray foil to prevent sticking .

COMBINE chicken and soup with half of sour cream cheese and cilantro .
SPOON 1/4 cup chicken mixture down center of each tortilla. Roll up tortillas. Place seam sides down in foil lined pan. Top with salsa and remaining cheese. Cover with foil.

BAKE 15 minutes then remove foil and continue baking 10 minutes or until cheeses are melted. Top with cilantro and sour cream.

 

 

 

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