chickenmexican-inspiredcasserolepantry-friendly
Chicken Enchiladas
Layered corn tortillas, creamy green chile chicken sauce, and lots of melted cheese, all made from pantry staples.
Recipe by Mom
Illustrative image, not a photo of the finished recipe.
- Prep
- —
- Cook
- 25 min
- Serves
- —
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Ingredients
- 1 can cream of chicken soup
- 8 oz sour cream
- 1 can diced green chilies
- 1 can chicken (do not drain)
- 1 dozen corn tortillas
- 1/2 lb shredded cheese
Instructions
- 1Preheat the oven to 350°F.
- 2Heat the soup, sour cream, green chilies, and chicken (undrained) together in a pan until combined.
- 3Spread a little of the sauce over the bottom of a 9x13 pan.
- 4Layer 6 tortillas in the pan, spoon half of the remaining sauce over them, and sprinkle generously with cheese.
- 5Repeat with the remaining tortillas, sauce, and cheese.
- 6Bake 25 minutes, until the cheese is melted and the sauce is bubbly.