Creamy Chicken Enchiladas

submitted in honor of my own

Badass Mom, Debbie Finnegan

· Meal Planning Inspiration


2 1/2 Cups chopped cooked chicken

1 10.5 oz can cream of chicken soup

1 Cup Sour Cream

1 1/2 Cup shredded cheese

1/4 Cup Chopped Cilantro

12 6 in. Flour Tortillas

1/2 Cup Salsa



Pre-heat oven to 350 F (177 C)

Line a 9 x 13 Baking Dish with foil.

Combine chicken and soup with half of the sour cream, cheese & cilantro

Spoon 1/4 cup combine mixture down the cent of each tortilla.

Place seam side down in the foil lined pan.

Top with salsa and remaining cheese.

Cover with foil.

Bake 15 minutes, remove foil. Continue baking for 10 minutes.

Let cool for 5 minutes.

Top with cilantro and sour cream.