It’s rare that I make something so simple. Usually I overdo it and spend most of the day cooking away. This is the one-time per year that I’ll allow a can of creamy condensed soup to approach my pantry. Usually I avoid those soups with dramatic abandonment. You can also use a roasted chicken from the grocery store to save time making these creamy chicken enchiladas, and your meal will be ready in about an hour.
Ingredients needed:
cream of chicken soup sour cream Pace picante sauce chili powder cooked chicken breast Monterey Jack cheese flour tortillas tomato green onion avocado
How to make Creamy Chicken Enchiladas:
The complete, printable recipe is at the end of this post.
Top individual servings with tomato and onion. Add a dollop of guacamole, if desired. Enjoy!
Comments from RecipeGirl readers:
Made these last night for the family and they said the recipe is a KEEPER. There were NO leftovers much to my dismay. Highly recommend. Easy, tasty and economical. Definitely a keeper recipe. Delicious still, substituting green chili enchilada sauce, and corn tortillas. Fast, easy, and gluten free!
The Best Enchilada Recipes:
Easy Beef Enchiladas Salsa Verde Chicken Enchiladas Vegetarian Black Bean Enchiladas Zucchini Beef Enchiladas Vegetable Enchiladas
