Creamy Chicken Enchiladas


  • 4 chicken breasts
  • 2 cans cream of chicken soup
  • 16 oz. sour cream
  • 10-12 large flour tortillas
  • 1 bunch of green onions (chopped)
  • 1 12-16 oz cheddar cheese (grated)
  • 1 teaspoon Jalepeño pepper juice (optional)
  • Jalepeño pepper slices(optional)


Boil chicken until cooked thoroughly. Allow to cool, then shred. Mix the sour cream, soup, half the grated cheese, half the green onions, a few jalepeño slices and juice. Combine half of this mixture with the shredded chicken. Fill each tortilla with about ¼ cup of chicken mixture. Wrap the tortillas and arrange them in a 13x9 or larger baking pan. Spread the remaining sauce mixture over the top. Top with remaining cheese and green onions. Bake covered at 375° for 30 minutes. Uncover pan and bake an additional 10 minutes.

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This page was last updated on Sunday, March 2nd, 2014