Creamy and Cheesy Chicken Enchiladas - Kraft Recipes Top
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Creamy and Cheesy Chicken Enchiladas

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Make It

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  • Spray skillet with non stick cooking spray. Cook chicken breasts until done. Cut up chicken into bite size chunks.
  • Place chicken in a bowl and add half of the can of enchilada sauce, all of the green chilies, and the half of the sour cream. Mix until all of the chicken is evenly coated.
  • Spoon the chicken mixture evenly into the tortillas and roll up. Place in a baking dish. Spoon the remaining enchilada sauce over the rolled tortillas and top with the shredded cheddar cheese.
  • Bake at 350 until the cheese is melted (about 10 minutes). Top with a teaspoon of sour cream. Enjoy!

Special Equipment Needed


Serve with a side salad and Spanish rice.

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