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2 pounds chicken breasts boneless, skinless, chopped in chunks
15-30 corn tortilla uncooked
1/2 cup canola oil
2 can cream of Chicken soup Campbell’s, 10 ½ oz can
1/2 cup sour cream
1 can green chilies
1 1/2 tsp garlic powder
cheese cheddar or Monterey
Preparation
Cook chopped chicken on medium high in a skillet until completely cooked.
In a separate bowl put the 2 cans soup, sour cream, green chilies, garlic powder, salt and pepper and mix well. Get a 9 x 13 baking dish ready.
Heat oil in skillet. Place each tortilla in heated oil until it is soft (no more than 5 seconds). Remove and soak in paper towel.
In each flat tortilla place a small amount of chicken and 2-3 tablespoons of soup mixture and roll, placing each roll in the baking dish side by side until the baking dish is full.
Place remaining sauce on top of enchiladas. Top with grated cheese.
Bake in a preheated oven (350F) for 35 minutes or until the cheese melts and sauce bubbles. ENJOY!