Creamy Chicken Enchiladas

Creamy Chicken Enchiladas are an easy, mouthwatering, come back for seconds kind of meal!  And one you really should make for dinner tonight!

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Creamy Chicken Enchiladas

Let’s take a trip down memory lane.

21 years ago, my dad and his sister were in charge of the family reunion.

This was a reunion that involved my Great Grandparents and all their children.

Each child’s line would take a year and spread out the responsibilities.

So when it came to my grandfather’s turn, my Dad and his sister took over and planned the whole thing.


  • 1 pint sour cream
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (4 ounce) cans green chilies, diced
  • 6 flour tortillas (we used whole wheat but any will work)
  • 1 small package mild cheese, shredded
  • 3 chicken breasts pre-cooked & cut up or use a Rotisserie Chicken!


  1. Preheat oven to 350*F.
  2. Combine soup, sour cream and chilies in a bowl.
  3. Take 3/4 cup of soup mixture and slather the entire bottom of a 9x13 casserole dish. This will be a thin layer that will help the enchiladas from sticking to the bottom.
  4. ..........................................

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