No stuffing or rolling necessary to make these enchiladas. Just mix together shredded chicken with sour cream, jack cheese, and soup; then layer with tortillas and salsa.
Preparation Time
10 mins
Cooking Time
60 mins
Total Time
1 hr 10 mins
Calories
576 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Step 2
In a medium bowl combine soup, chicken, sour cream, and green onions. Mix together. In another small bowl, combine salsa and green chile peppers; mix.
Step 3
Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of chicken mixture, 1/2 of salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with remaining cup of cheese.
Step 4
Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until cheese is melted on top. Let stand for 5 minutes before cutting.
Ingredients
1 (4 ounce) can diced green chiles
8 ounces sour cream
4 cooked skinless, boneless chicken breast halves, chopped
3 cups salsa
4 cups shredded Monterey Jack cheese
12 (8 inch) flour tortillas
1 (10.5 ounce) can condensed cream of chicken soup
