Name: Sour Cream Chicken Enchiladas
Yield: 4 servings
Ingredients: 2 cups cooked chicken (shred or diced); 1 (10 3/4 ounce) cream of chicken soup; 3 ounces cream cheese, softened; 1/2 cup sour cream; 1 cup salsa; 1/2 teaspoon chili powder (or to taste); 8 (6 inch) flour tortillas; 1/2 cup cheddar cheese; 1 plum tomato, chopped; 1 tablespoon green onion, diced

Servings: 4 persons

2 cups cooked chicken (shred or diced)
1 (10 3/4 ounce) cream of chicken soup
3 ounces cream cheese, softened
1/2 cup sour cream
1 cup salsa
1/2 teaspoon chili powder (or to taste)
8 (6 inch) flour tortillas
1/2 cup cheddar cheese
1 plum tomato, chopped
1 tablespoon green onion, diced

1
In a medium bowl mix soup, cream cheese, sour cream, salsa and chili powder.
2
In a large bowl mix chicken, cheese and only 1 cup of salsa mixture.
3
Place 3 tablespoons of chicken mixture in each tortillas. Roll up tortillas and place seamside up on a grease sprayed 11 x 7 baking dish.
4
Pour remaining salsa mixture over filled tortillas. Cover dish with foil.
5
Bake in a 350 degree oven for 45 minutes or until hot and bubbling.
6
Top with cheddar cheese and return to oven for 5 minutes. Sprinkle top with chopped tomatoes and diced green onion. (If desired spoon additional salsa on top.).
7
Enjoy!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Sour Cream Chicken Enchiladas

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