Ingredients
- 2-3 Shredded Chicken Breasts
- 16 ounce Can of Cream of Chicken Soup
- 16 ounces Sour Cream
- 2 lbs Shredded Moazzarella
- 20 Flour Tortillas
- 4 ounces Diced Green Chilis
Recipe Description
This recipe makes about 20 enchiladas. You will have enough to make for dinner and then freeze some for another night, use as leftovers, or reheat them for the next day’s lunch! They aren’t too expensive to make, and they’re AMAZING! Serve with a salsa on top is optional! We have this recipe calling for LOTS of cheese but of course you don’t have to use as much if you don’t want to.
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