Creamy Chicken Enchiladas
Creamy chicken enchiladas smothered in a sour cream sauce and topped with cheese.
Ingredients
- 2 large chicken breasts (about a pound)
- 16 oz chunky salsa
- 4 oz cream cheese (softened)
- Onion powder to taste
- Cumin to taste
- Salt to taste
- Black Pepper to taste
- A few TBSP Olive oil
- 12 white corn tortillas
- 10.5 oz cream of chicken soup
- 8 oz sour cream
- 1/2 cup milk
- 4.5 oz (1 small can) chopped green chiles
- 8 oz (2 cups) shredded cheddar cheese
Instructions
- In the morning, add chicken and salsa to a crockpot and cook on low for the day.
- Once cooked, shred the chicken with two forks.
- Remove chicken from crockpot and place in a large mixing bowl. Add 4 oz of softened cream cheese and a few dashes of onion powder, cumin, salt, and black pepper.
- Stir together until well combined.
- Preheat oven to 350 degrees.
- Put one tablespoon olive oil in a skillet on the stovetop and heat on low. Once the skillet is warm, place one corn tortilla in the skillet at a time and heat on both sides about 30 seconds.
- Add two tablespoons (approximately) of the chicken mixture onto a warmed corn tortilla and roll up. Place seam-side down into a greased 9x13 baking dish. Continue until your baking dish is full.
- In a separate bowl, add cream of chicken soup, sour cream, milk, and green chilies.
- Whisk together until smooth.
- Pour the sour cream sauce over the enchiladas.
- Bake in the oven at 350 for 35 minutes.
- Remove the enchiladas and top with shredded cheddar cheese. Place back in the oven and broil on high for a few minutes until the cheese is melted. Remove and enjoy!
Notes
- See the "Tips & Advice" section of this recipe post for helpful information!
Tried this recipe?Let us know how it was!