Creamy Chicken Enchiladas
Recipe type: Dinner, Entree
Prep time: 
Cook time: 
Total time: 
Serves: 10
A simple and delicious recipe for creamy chicken enchiladas that's sure to please the entire family. Total Cost of Recipe: $11.24 or $1.13 per serving.
  • 10 (8 inch diameter) flour tortillas ($1.58)
  • 1 (10.5 ounce) can condensed cream of chicken soup ($1.00)
  • 1 ( 4 ounce) can diced green chilies ($0.58)
  • 1 cup sour cream ($0.76)
  • 2 (12.5 ounce) cans chicken breasts ($5.16)
  • 1 medium onion, diced ($0.19)
  • 2 cups shredded cheddar or jack cheese divided (your choice) ($1.97)
  1. Preheat oven to 350 degrees.
  2. Drain canned chicken and shred meat with forks
  3. Stir diced onion, and 1 cup shredded cheese into chicken.
  4. Spray 9X13 inch pan with non stick spray.
  5. Place 1/10th of the chicken, onion, and cheese mixture down the middle of a tortilla and roll into a tube.
  6. Place filled and rolled tortilla, seam side down in the baking dish.
  7. Fill remaining tortillas and arrange them next to each other in the prepared baking dish.
  8. When all enchiladas are assembled and arranged in the pan, mix together the condensed cream of chicken soup, green chilies, and sour cream.
  9. Once ingredients are thoroughly mixed together, carefully spread them on top of the enchiladas, spreading it to the edges.
  10. Sprinkle the remaining 1 cup of cheese on the top.
  11. Bake at 350 degrees for 20 - 25 minutes or until cheese has melted and sauce is beginning to brown slightly.
  12. Serve topped with diced green onions, avocado slices, and extra sour cream.
Recipe by Patty Cake's Pantry at