Chicken Enchiladas

These Enchiladas are seriously the best of your life!  I would eat these over some from a Mexican restaurant any day!  Of everything that I make this is mine and my husbands favorite!  And they are EASY!

2 Cans Cream of Chicken

1 Can Cooked Chicken

1 Can Diced Green Chilies

1 lb Sour Cream

About 2/3 cup Chopped Onion

Soft Taco Size Tortilla Shells

Shredded Cheddar Cheese

I used to think canned chicken was gross.  I would cook chicken tenders and then shred them.  You can do that if you want, but it takes SO MUCH MORE TIME.  And as a working mother I have learned to LOVE canned chicken it is so much faster and easier.  I actually like it, and trust me I am one of the most picky people you will ever meet!  I only use canned chicken if it is going in something that will be cooked.  I don't use it in Chicken Salad or anything like that, because then I think you can taste the difference.

Mix:

Chicken

 1 Can Cream of Chicken

Half of the Diced Green Chilies

Half of the Chopped Onion

Half of Sour Cream

Fill Tortilla Shells with this mixture and place them in a 9x13 baking dish.

How many you get just depends on how full you fill them.  I usually get eight.

Mix:

1 Can Cream of Chicken

Remaining Green Chilies

Remaining Sour Cream

Remaining Chopped Onions

Spread on top of Enchiladas

Top with LOTS of Cheese

Bake @ 350 for 30 Minutes and Enjoy!

Serve with or without Lettuce.



Never miss a new post!

Subscribe to 2 Crafty 4 My Skirt by Email

Check out 2 Crafty 4 My Skirt on Facebook for items that you can custom order or just to stay updated on new projects!

This Post is Sponsored by:  Alese Stewart Photography, Reclaim-ologist and Other Crafty Chicks, Shabby Apple Dresses, My Own Labels, mymemories.com, LittleTikes.com, Little Giant Ladders, Leonisa 

Linking to:   Tip Junkie, Savy Southern Style Between Naps on the Porch, and these other awesome link parties.