Chicken Enchiladas

by Stephanie Angichiodo

Creamy Chicken Enchilada Casserole My very own recipe.

Rate/Review | Review Page

Ingredients

3 cups cooked chicken, shredded
8 ounces cream cheese, softened
3 cups sour cream
4 cups shredded cheese, mexican blend
24 white corn tortillas
1 large can of cream of chicken
1 small can of cream of mushroom
2 cans diced green chiles,drained
1/2 can yellow corn,drained
your favorite enchilada sauce

Directions

Preheat oven to 350° F (230° C).
in a saucepan on low heat mix together all the cooked chicken, the cream of chicken soup, the cream of mushroom soup,cream cheese, green chiles and corn until all ingredients are mixed thoroughly.
In a casserole dish line the bottom with corn tortillas (approx 8) .
Cover the rortillas with a layer of sour cream ( approx 1 cup) .
Pour 1/3 of the mixture from saucepan.
Sprinkle Cheese over the top .
Repeat for 3 layers.
(optional) smother with your favorite enchilada sauce
Put in oven for 30 minutes
Remove from oven, wait for it to cool and serve with your favorite enchilada sauce

I loved the buttery taste of the crust which complements the apples very nicely.

— Reviewed on Sep. 22, 2021 by MMASON.

Nothing special. I like the crust, but there was a little too much of it for my taste, and I liked the filling but there was too little of it. I thought the crunchy apples combined with the sliced almonds detracted from the overall flavor.

— Reviewed on Sep. 1, 2021 by GLENDACHEF.

Delicious!! I recommend microwaving the apples for 3 minutes before baking, to soften them. Great dessert - I'll be making it again for the holidays.

— Reviewed on August 28, 2021 by BBABS.