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Chicken Enchilada Casserole

Chicken Enchilada Casserole


  • 4 -5 boneless, skinless chicken breasts
  • Flour tortillas
  • 4-5 tbsp. picante sauce
  • 16  oz. sour cream
  • 1 can cream of mushroom or chicken soup
  • Shredded cheddar cheese (as much as you like)


Cook the chicken by boiling it and after it boils, put a lid on the pot and let it sit for an hour. This will make the chicken juicy. After it cools a bit cut it into bite-sized pieces. Mix the chicken and picante sauce in a bowl. Mix the sour cream and cream of mushroom soup together.

Put about 3-4 tablespoonfuls of the chicken mixture into a tortilla and roll it up. It should make about 10 enchiladas. Once the enchiladas are rolled and put into a cooking sprayed pan, pour the soup mixture over them and put the cheese on top. Bake for about 30-40 minutes at 325 degrees. Serve with some refried beans and you’ve got a delicious meal.

Chicken Enchilada Casserole
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