Make these easy and delish Creamy Chicken Enchiladas for dinner with a tasty chicken filling, a cheesy chicken soup topping and a salsa, sour cream or hot sauce garnish.
1cupshredded cheddar cheeseor monterey jack cheese
Instructions
Preheat oven to 375˚F. Grease an 8x11" (good for 8) or 9x13" (perfect for 10) baking dish.
In a medium bowl, mix together soup and sour cream until combined.
In a skillet over medium heat, add butter, onions, and chili powder and cook for about 5 minutes, or until onion is tender. Remove from heat and stir in chicken, chilies, and 2 Tablespoons of the soup mixture.
Evenly divide the chicken mixture between the tortillas*, about ¼ cup per tortilla.
Fold one end of the tortilla over the mixture, and roll the tortilla closed. Place all enchiladas seam side down in the baking dish, close together.
Pour remaining soup mixture over the enchiladas and cover with foil
Bake for 20-22 minutes, until sauce has started to warm and become thinner.
Remove foil, sprinkle with cheese and bake for 5-7 minutes, until cheese is melted.
Serve with a green salad and a side of corn.
Notes
Nutrition calculated on 4 servings
*1½ cups chopped cooked chicken will fill 8 tortillas, 2 cups will fill 10 tortillas.
Optional: spread ½ cup of soup mixture on the bottom of the baking dish before placing filled enchiladas in the dish.