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Creamy Chicken Enchiladas

Cat Holt
  • 45 minutes
  • Serves 12

INGREDIENTS

1 cans

Cream of chicken soup

2 cups

Chopped cooked chicken

1 cup

Sour cream

4 ozs

Diced green chili’s

2 cups

Shredded cheddar

1 can

Cream of chicken soup

1/2 cup

Milk

1/2 cup

Shredded cheddar

12

Flour tortillas


NOTES

  • I usually do 7-8 tortillas and make them really large. You can add more chicken and make these very filling.

    Cat Holt • 2019-03-09

1 person Recommend This Recipe