Chicken Enchiladas are one of my favorite meals. Deliciously creamy and It doesn’t hurt that they are easy to make either. These will freeze well too. I like to make a double batch and freeze on pan. Then on those hectic nights I can just throw it in the oven and we have a fresh meal with zero work.
3-4 chicken breasts cooked and shredded (I some times use a rotisserie chicken from Sams)
1 Can Cream of Chicken soup
1 Cup Sour Cream
1 Can diced Green Chilies
2 cups shredded cheddar cheese
1 package flour tortillas
Combine Chicken, soup, chilies, sour cream and half of the cheese. Spoon some mixture into each tortilla and roll enchiladas (save some for top). Place seam side down in a 13×9 pan. Take extra filling and spread on top of enchiladas. Sprinkle the rest of the cheese on top. At this point you can double wrap and freeze. Bake at 350 degrees for 25 min.