Creamy Chicken Enchiladas

Feel free to substitute generic products, low-fat or fat-free products. I've tried them all with no compromise to the great flavor!

• 1 can (10 oz) cream of chicken soup
• 1 (8 oz) sour cream
• 1 c salsa or picante sauce
• 2 teas chili powder
• 2 c shredded cooked chicken
• 1 ½ c shredded cheese
• 7 small flour tortillas
• 1 medium sized tomato, diced
• 2 green onions, minced

1. In large bowl mix the soup, sour cream, salsa and chili powder.
2. Mix 1 cup of above mixture with your chicken and 1 cup cheese in another bowl.
3. Spread a generous amount of chicken mixture down the center of each of the 7 tortilla shells. Roll up each tortilla and place seam-side down in a 9x13" baking dish.
4. Pour remaining sauce over the enchiladas. Top with ½ cup cheese.
5. Bake at 350º for 30 minutes.
6. Sprinkle the tomato and green onions over top hot enchiladas. ENJOY!


I am not a fan of sour cream OR green onions but find both are awesome in this recipe. I've had chicken enchiladas that were to dry before then found this recipe, always guaranteed to be creamy and delicious!

Edited to note: MAKES 7 ENCHILADAS

This message was edited Jul 7, 2006 5:45 PM