On Line Cookbook
Creamy Chicken Enchiladas
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Crystal Sechtman

Serves/Makes:4 or more

  • 10 flour tortillas
  • 3 lg. whole chicken breasts
  • 1 can cream of chicken soup
  • 4 oz (112 grm). cream cheese, softened
  • 1 can chopped green chiles
  • Topping:
  • 1 cup (225 ml) sour cream
  • 1 cup (225 ml) grated mozzerella cheese
  • 1 cup (225 ml) grated cheddar cheese
  • Garnish (optional):
  • salsa
  • sour cream
  • Cook chicken, cool and cut into pieces (I like to grill them).
  • Preheat oven to 350 degrees (175 C.).
  • Mix soup, cream cheese, green chiles and sour cream.
  • Add chicken.
  • Divide mixture evenly among the tortillas.
  • Roll up and line them in a 9x13 inch baking dish.
  • Combine ingredients for topping and spread over enchiladas.
  • Bake for 20 to 25 minutes until heated through.
  • If desired serve with salsa and additional sour cream.
I got this recipe from a cookbook put out by the Portland Trailblazers basketball team in the early nineties.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.