Um, these enchiladas were so delicious!!! Like, to be honest, I’ve never met an enchilada I didn’t like, but guys, I loved these!! And bonus, they were easy to whip up too!! Make them, bake them and devour them. They’re creamy, not too spicy, cheesy and just perfect for supper. It’s like the perfect sour cream enchilada…but with some green in it!
We added some guacamole on the side and dinner was DONE! Enjoy!!
This recipe makes about 10 enchiladas.
2 pounds of cooked and shredded chicken (I use the slow cooker for mine)
salt and pepper
about ¼ cup of chopped cilantro, plus more for garnish
about 8 green onions, chopped
2 cups tomatillo salsa, divided
1 cup sour cream
2 cups shredded white cheddar cheese, divided
10 flour tortillas
1 (10 oz) can cream chicken soup
Preheat oven to 350 degrees.
Grease (I use Pam) a 9×12 baking dish. Set aside.
In a big mixing bowl, add in your shredded chicken, a nice pinch of salt and pepper, your cilantro, green onions, 1 cup of your tomatillo salsa, sour cream and one cup of shredded cheese. Take each tortilla and spread filling down the center. Wrap up and place seam side down in your prepared baking dish. When you’re done wrapping, take the remaining cup of salsa and add it into a bowl along with your cream of chicken soup. Stir them together and then pour this sauce down over your enchiladas. Sprinkle your remaining cheese down over the top.
Pop this into your oven and bake 30 minutes.
Remove from oven, garnish with a little more cilantro and serve.
Mmmmmmm! These are easy enough for weeknight suppers but special enough to entertain with.