Photo by Freepik


1 (10.75-ounce) can cream of chicken soup

1 (8-ounce) carton sour cream

1 (4-ounce) can diced green chilies

½ teaspoon garlic powder

½ teaspoon onion powder

1 cup cheddar cheese, shredded (divided use)

2 large boneless, skinless chicken breasts, seasoned as preferred, cooked and cubed/shredded

10 corn tortillas


Heat oven to 350. Lightly grease a 13×9 baking dish.

Add cream of chicken soup, sour cream, diced green chilies, garlic powder and onion powder to blender. Mix until creamy. Add 1/2 cup of cheddar cheese to mixture. Set aside 1 cup of mixture for topping.

In a large bowl, stir together remaining mixture and chicken until combined.

Fill each tortilla with a large spoonful of chicken mixture, roll up, and place seam-side-down in prepared baking dish. Pour reserved mixture over enchiladas and spread evenly. Top enchiladas with remaining cheese.

Cover and bake for 30 to 35 minutes, or until cheese is bubbly.

Category: Flavor Fiesta
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