These chicken enchiladas are really creamy and delicious. I got the recipe from the Red Rooster Crafters Retreat. Not only was this the most awesom job ever, they were known for their delicious food and great hospitality! They only need a few ingredients, and they go a long way!

Ingredients:
2 cans cream of chicken soup
16oz sour cream
4 chicken breasts (boiled & chopped)
2 c grated cheese
1 can chopped green chilies
1 pkg (10) flour tortilla’s (10 inch size)

Mix 1 1/2 cans of the soup, 1/2 of the sour cream, the green chilies and chicken in a bowl.

 Spoon mixture into tortillas.

Roll up and place seam side down in a greased 9×13 baking dish.

P.S. My pan isn’t dirty…it’s a baking stone pan from Pampered Chef. The motto with those stones is “the dirtier it looks, the better it cooks”. Which is not true about any other pan, or cook.

Mix remainder of soup and sour cream – (You can even use the same bowl!).

Spread on top of tortillas.

 Top with cheese.

 Bake at 350 degrees for 40 minutes until bubbly and light brown. 

These are so good…Let me know if you give them a try!