Easy, Creamy Chicken Enchiladas
Author: Lori
  • 1 can cream of chicken soup
  • 8oz sour cream
  • half a can of RO*TEL
  • 2 cans Swanson Premium White Chicken Breast Chunks
  • Flour and/or Corn tortillas
  • 1 cup shredded cheese
  • salt and pepper to taste
  1. Mix soup and sour cream and set aside.
  2. In a pan, add the canned chicken, RO*TEL, and a couple of generous tablespoons of the sauce mixture. You just want it to all be mixed well and warmed together.
  3. Spread ½ cup of the soup mixture into a 8x11 pan.
  4. Break pieces of tortillas and layer across casserole dish.  We used both corn and flour to suit everyone's taste.
  5. Spread chicken mixture on tortillas, add cheese, and repeat.
  6. Spread remaining sauce mixture on top, and cover with cheese.
  7. Bake at 350 degrees for 20 minutes -- or until cheese is bubbly and browning.
This is a very forgiving dish. I have added black olives, used less chicken, doubled the sauce mixture, upped the spice factor, etc. You can easily tweak this recipe to your liking.
Recipe by A Cowboy's Wife at https://acowboyswife.com/easy-creamy-chicken-enchiladas/