Chicken Enchilada Bake

1. 1

   Cut up chicken breasts into bite sized pieces, sprinkle with spices, cook until no longer pink inside.

2. 2

   Set aside

3. 3

   Warm tortillas up in skillet to make more pliable, easier to roll

4. 4

   Mix sour cream an chicken soup, do not dilute!

5. 5

   Take a tablespoon of mixture, place on tortilla,

6. 6

   Add 2 Tablespoon chopped chicken

7. 7

   Roll up, place in caserole pan.

8. 8

   Repeat until one layer is complete

9. 9

   Cover with some of the soup mixture

10. 10

    Make second layer or use separate pan and cover with remaning sauce.

11. 11

    Top with cheese if desired

12. 12

    Bake at 350 F for 35 to 50 minutes or until golden and melty on top.

13. 13

    Serve and enjoy

* Per serving · 4 servings · Values may vary.

No additional tips available.