Description
Chicken enchiladas are a family favorite recipe. Quick and easy, this easy dinner idea can easily be prepped ahead, or thrown together in just minutes. Grab a rotisserie chicken at the store and you’re set!
Ingredients
Scale
- 3 cups of cooked and shredded chicken (like rotisserie)
- 1 cup sour cream
- 1 (10.5- ounce) can cream of chicken soup
- 1 cup salsa verde (*see note)
- 1 tablespoon taco seasoning
- 8 (8- inch, taco style) flour tortillas
- 1 1/2 cups mild cheddar cheese
- optional garnishes – chopped cilantro, sour cream, avocado
Instructions
- Preheat the oven to 350°F. Coat a 9×13 pan lightly with nonstick spray and set aside.
- Place chicken in a large bowl, set aside.
- In another large bowl mix together the sour cream, cream of chicken soup, salsa, and taco seasoning until combined.
- Spread 1/2 cup of the sour cream mixture into the bottom of the pan. Mix 1 cup of the sour cream mixture into the shredded chicken and stir to coat evenly. Set aside the remaining sour cream mixture.
- Spread 1/3 cup of the chicken mixture down the center of each tortilla. Roll the tortillas up tightly, and place them seam-side down in the pan. Spread the remaining sour cream mixture on top of the enchiladas. Sprinkle the grated cheese all over the top.
- Bake for 20 – 25 minutes until bubbly and the cheese is melted.
Notes
*You can use any type of sale you prefer, it doesn’t have to be salsa verde, that’s just what I like.
Store airtight in the refrigerator for up to 3 days.
