Cream Cheese Chiken Enchiladas

6 chicken breast halves (cooked and cubed or shredded)
2 cans cream of chicken soup
1 pint sour cream
8 oz cream cheese
1/2 lb. shredded mozzarella cheese
1-2 can(s) diced mild green chilies (small can)
1 t salt
16 flour tortillas

  • Mix soup, cream cheese, sour cream, chilies, and 1/2 of the mozzarella cheese
  • Add chicken to the mixture
  • Spread mixture into tortillas and roll
  • Place in 9x13 pyrex with fold facing down
  • Top with left over filling and the rest of the cheese
  • Bake 350 for 30 min uncovered

Serve with salad and fresh fruit


Lee and Anna May said...

yum :)

luke and briton alo said...

Thank You.

Kimberlee said...

thank you SO much for posting the recipe!! I am so excited to make them and try them, they looked delicious!!!!