Chicken Enchiladas
Chicken Enchiladas is an moderately easy dinner. Made with 3 (5 oz.) cans cooked chicken (i use 3 chicken breasts) cooked and cut in small pieces, 1 c. sour cream, 1 (10 oz.) can cream of chicken soup, 3/4 c. monterey jack cheese, shredded and 3/4 c. colby cheese, shredded, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Mix chicken, sour cream, chicken soup, Jack cheese, Colby cheese, chilies, onion and pepper together in mixing bowl.
Place 3/4 cup of mixture on each tortilla.
Roll up and place seam side down in 2-quart oblong glass baking dish.
Sprinkle 1/2 cup Colby cheese on top.
Bake at 350Β° for 20 to 30 minutes just until heated through well and cheese is bubbly.
Yields 6 servings.
π· Perfect Pairings
Complete your meal with these
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