Creamy Chicken Enchiladas

Tried following a recipe, but didn’t have half of the stuff I needed to make it….so I pulled a few items out of the pantry and went to town.  Obviously, if I had green onions, tomatoes, and Spanish rice components I would have added them.  Enjoy!


  • 1/2 teaspoon garlic powder
  • 2 (4 ounce) cans diced green chiles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup sour cream (divided)
  • 1 1/2 cups cubed cooked chicken breast meat (three breasts)
  • 1 cup shredded Cheddar cheese, divided
  • 1 cup jack cheese
  • 10 (12 inch) flour tortillas
  • 1/4 cup milk
  • 1 tsp red pepper flakes

Cook chicken until cooked thru.  Filling:  Shred chicken (I put mine into the KitchenAid mixer and shred with bread hook, shreds like a charm!)  Add green chilis, half can cream of mushroom soup, half of the cheeses, 1/2 cup sour cream, red pepper flakes and garlic powder.  Topping:  In a separate bowl combine milk, 1/2 cup sour cream, and 1/2 can cream of mushroom soup.  Fill tortillas with chicken mixture, roll and place in greased 13X9 pan.  Top with topping mixture, then with remaining cheese. 

Bake @ 350 degrees for 25 minutes. 

For best results, pre-plan and have plenty of toppings on hand!!  Even without them, they are delish!!


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