Easy Chicken Enchiladas

My family loves Mexican food and chicken enchiladas are always a big hit.  This is a easy recipe that produces tasty results every time.  You can use left over chicken or quickly bake a few chicken breasts to use in this recipe.  The recipe calls for fat-free sour cream and you could also use less cheese if you wanted to cut even more calories.  Enjoy!

Printable Recipe

Ingredients
3-4 cups cooked Chicken, shredded or cut into small chunks
4 oz. can chopped Mild Green Chiles
16 oz. fat-free Sour Cream
1 can Cream of Chicken soup
2 cups shredded Mexican blend cheese
10 flour Tortillas

Preparation
To make sauce, mix green chiles, ¾ of sour cream (save the rest for garnish) and soup. Take ¼ of sauce mixture and spread in bottom of greased 13x9" baking pan.  Then take approximately ¼ of this mixture and mix with the chicken. Fill flour tortillas with a scoop of chicken mixture and some cheese. Roll enchilada style and place in pan.

Cover enchiladas with remaining sauce and cover baking pan with foil. Bake at 350°F for approximately 30-35 minutes.

Remove foil, sprinkle with remaining cheese and bake another 5 minutes.