Chicken Enchiladas
Chicken Enchiladas is an moderately easy dinner. Made with 1 can mushroom soup, 1 (3 oz.) pkg. cream cheese, 1 (8 oz.) container sour cream, 2 tbsp. dried minced onions and 1/2 to 2/3 c. whole milk, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Mix everything together, except the cheese and tortillas.
Fry the tortillas in oil, then cut them into quarters.
Line the bottom of a 9 x 18-inch baking pan with half of the tortillas, then half of the mixture, topped by half of the grated cheese. Layer the rest of the tortillas on top of the cheese, followed by the rest of the mixture and the grated cheese.
The oven should be preheated to 350Β°.
The enchiladas should be covered for 30 minutes, then uncovered and baked for 15 minutes more.
π· Perfect Pairings
Complete your meal with these
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