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Creamy Chicken Enchiladas Recipe


  • 3 cans cream of chicken soup
  • 1 4 ounce can diced green ortega chiles
  • 1 cup sour cream
  • 1 soup can milk
  • diced cooken chicken
  • 2 dozen tortillas
  • monterey jack or longhorn cheese, grated


  1. Mix soup, chiles, sour cream, and milk together in a large skillet. Heat until it bubbles.  

  2.  Remove from heat and dip tortillas into mixtures one at a time.  

  3.  Place chicken onto tortillas and roll, then place into a baking dish sprayed with cooking spray. Cover with foil. 

  4. Bake at 350° for 30 minutes. Remove from oven, sprinkle with grated cheese, and serve with additional sour cream and guacamole, if desired.