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Creamy Chicken Enchiladas
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Description
Super easy and delicious recipe I got from our neighbor. I just added the peppers for texture and taste.
Ingredients
- 2-½ cups Cooked Chicken, Chopped
- 1 can (10.75 Oz. Can) Condensed Cream Of Chicken Soup
- 1 cup Sour Cream, Divided
- ½ cups Green Pepper, Chopped
- ½ cups Red Pepper, Chopped
- 2 cups Tex-mex Cheese, Shredded
- ¼ cups Fresh Cilantro, Chopped
- 8 whole Flour Tortillas
- 1-½ cup Salsa
Preparation
1. Preheat oven to 350°F. Mix chicken, soup, green pepper, half of the sour cream, half of the cheese and 3 tablespoons of the cilantro until well blended.
2. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla; roll up. Place, seam sides down, in greased 13×9-inch baking dish. Top with the salsa and remaining cheese.
3. Bake for 25 minutes. Sprinkle with the remaining cilantro; top with the remaining sour cream.
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