OMG Amazing chicken enchiladas….


Back to my love of mexican… the other night I had a craving for chicken enchiladas. I searched recipe after recipe trying to decide on the perfect one. I originally wanted to try to make some that didn’t not use cream of chicken soup, but the one that looked the best did happen to have the soup in it. I am so glad I chose this one. These were so yummy…. I honestly almost avoided taking a picture I was so hungry ūüôā I hope you like them as much as we did. It is possible you won’t.. they are certainly not authentic, but whatever they were good!



  • 1¬†(10 3/4¬†ounce)¬†can¬†cream of chicken soup
  • 1/2¬†cup sour cream
  • 2¬†tablespoons butter
  • 1/2¬†cup chopped onion
  • 1¬†teaspoon chili powder
  • 2¬†cups diced¬†cooked chicken
  • 1¬†(4¬†ounce)¬†can chopped green chilies (omitted due to personal preference)
  • 8 flour tortillas
  • 1¬†cup shredded cheddar cheese
  1. Heat oven to 375¬įF.
  2. In small bowl, stir soup and sour cream together.
  3. Heat butter in saucepan over medium heat.
  4. Add onion and chili powder, cook until onion is tender.
  5. Stir in chicken, green chilies, and 3 TBS of soup mixture.
  6. Spread 1/4 cup mix along center of each tortilla.
  7. Roll, place seam side down in 12×8 baking dish.
  8. Spread remaining soup mixture over enchiladas.
  9. Bake, covered, for 15 minutes.
  10. Uncover, sprinkle with cheese, and bake 5 minutes more.

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