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Sour Cream Chicken Enchiladas

Total Time: 25-30 min

8 Servings


  • 2 – 3 boneless chicken breasts cooked and shredded
  • ½ onion chopped
  • 1 can of  Diced Tomatoes & Green Chilis, 15 oz.
  • ½  packet of taco seasoning
  • 1 can of cream of chicken soup, 10.5 oz
  • 1 8 oz container of sour cream
  • 1 cup of milk
  • ½ to 1 cup of shredded cheese of choice
  • 8-10 flour tortillas


  1. Preheat oven to 350 degrees.
  2. In a skillet, cook the onions until soft.
  3. Add in the shredded chicken, taco seasoning, tomatoes & green chilis, and HALF of the can of cream of chicken soup.
  4. Cook over low heat until mixed thoroughly and warmed through.
  5. Spoon the mixture evenly into the tortillas.
  6. Roll and place in a 9×13 pan (sprayed with cooking oil spray), continue until pan is full.
  7. Meanwhile, mix the remaining cream of chicken soup, sour cream and milk in a bowl until combined.
  8. Pour mixture over your rolled tortillas. Sprinkle with cheese
  9. Bake for 20 minutes until heated through. Garnish with cilantro if desired

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