I absolutely love chicken enchiladas and could probably finish a whole pan of them if I was dared to, but my husband just eats one or two and calls it good. They are usually too rich or too dry for him. This recipe, however, he said was perfect, and I think it is my favorite chicken enchilada recipe too! You can find the original recipe HERE. I just made a few minor changes and they still turned out delicious! Here’s how I made them:
Ingredients:
- 10 flour tortillas
- 1 chicken breast (cooked thoroughly and shredded into small pieces)
- 1 can cream of chicken soup
- 1 (4 oz) can diced green chilies
- about 6 oz plain yogurt (I’ve used Greek and Lucerne)
- about 4 Tbsp. sour cream (I used light Lucerne sour cream)
- 4 green onions, chopped
- about 1 1/2 C. grated cheese (I used a Mexican blend)
- 1 tomato, diced (optional to garnish)
Instructions:
- In a bowl, stir together cream of chicken soup, green chilies, yogurt, sour cream, and chopped green onions.
- Preheat oven to 350 degrees F.
- On each tortilla, spread about 3 Tbsp. of the above mixture on one side. Sprinkle about 1 Tbsp. of shredded chicken and about 1 Tbsp. grated cheese down the tortilla. Roll it up and place in a greased 9×13 inch glass baking dish.
- Spread the rest of the sour cream mixture on top of the tortillas after they are all rolled up in the dish.
- Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle cheese on top, and cook for about 5 more minutes, or until cheese is melted.
Enjoy!