These Cream Cheese Chicken Enchiladas are filled with creamy cream cheese chicken, tomatoes, green chiles, and then topped with a creamy, cheesy white enchilada sauce. 1 8-ounce container sour cream (I use light sour cream) 4 cups shredded meat from 1 rotisserie chicken . Slow Cooker Chicken Stroganoff 365 Days of Easy Recipes. Make ahead instructions. Red Chile-Chicken Enchiladas Stir in 1/2 cup of the salsa, along with 1/2 cup of the cheddar cheese, 1/2 cup of the pepper jack cheese, and the chili powder and cumin. Cream Chicken Enchiladas 1 vine-ripened tomato, cut into ¼-inch dice. Slow Cooker Chicken Stroganoff 365 Days of Easy Recipes. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. Our 15 Best Stew Recipes of All Time Are the Perfect Comfort Food. Healthy Chicken Enchiladas Green Chile Chicken Enchiladas Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down. Bake 30 to 35 minutes. TORTILLAS – Flour or corn tortillas will do, but if corn is what’s on hand, soften them in the microwave for about 30 seconds before filling them.. They are very easy to make, and are for lunch the next day. Sour cream can tend to get runny and/or chunky in the freezer. In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Heat oven to 350°F. How to Make Chicken Enchiladas: Making this chicken enchilada recipe is simple! Cover the enchiladas with foil and bake for 45 minutes, until heated through and bubbling; remove the foil halfway through cooking. Cream Cheese Chicken Enchiladas A few pantry staples and 15 minutes and it goes into the oven. Cover tortillas with sauce then dot with a little sour cream and top with remaining cheese. Sour Cream Chicken Enchiladas are enchiladas that are stuffed with chicken and cheese. These creamy enchiladas aren’t too spicy, so they are perfect for the whole family. Chicken Enchiladas with Cream of Chicken Soup Bring enchilada sauce to a boil and then remove from heat. Cream Cheese Chicken Enchiladas are a wonderful dinner for a weeknight. Uncover; sprinkle with remaining cheddar cheese. Set aside. I usually microwave them covered in parchment paper until cooked through. A dollop of sour cream and a squeeze of fresh lime juice are the final touches atop this surprisingly easy recipe for Rotisserie Chicken Enchiladas, which of course are made even better with a big bowl of chips and homemade guac on the side! A few pantry staples and 15 minutes and it goes into the oven. Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. Storage instructions: Leftover (cooked) enchiladas can be transferred to a sealed container and refrigerated for up to 3 days or frozen for up to 3 months. baking dish. Chicken Tinga. Enchiladas are so versatile! Then you can either refrigerate the … The only […] We suggest freezing the stuffed and rolled enchiladas without the sauce. Slow Cooker Chicken Stroganoff 365 Days of Easy Recipes. Whether you’re picking up a rotisserie chicken, looking for a few ways to use that leftover chicken, or planning to make a bunch of shredded chicken to use in future meals, here are 44 ideas for how to use it. They are somewhat spicy-hot and full of cilantro. While the oven is heating, stir the soup, salsa, water, sour cream and chili powder in a large bowl. Reserve 3/4 cup soup mixture. Heat the oven to 350°F. While the oven is heating, stir the soup, salsa, water, sour cream and chili powder in a large bowl. These have just the right amount of kick to them and hit the spot if you’re craving Mexican food. In a medium bowl, mix together the cream cheese and sour cream. Spoon about 1/2 cup off center on each tortilla; roll up. MEAT – Our basic recipe uses pre-cooked chicken, but leftover chicken or even turkey can be used!. Tortillas. Unfortunately, it’s not that healthy; a single can contains a ton of fat and calories, not to mention over 2,000 mg of sodium (that’s 95% of your daily value, in case you were wondering). This is probably one of our all-time favorite enchilada recipes. ... cream of chicken soup, butter, chicken broth, thyme leaves, Reames Egg Noodles and 4 more. Slow Cooker Chicken Enchiladas Six Sisters' Stuff. Then make the white sauce on the day you plan to reheat and eat them. In medium bowl, stir together soup and enchilada sauce. In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese. Chicken Mix. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. You can add it to salads, soups, tacos, enchiladas, nachos, pasta…the list goes on! In medium bowl, stir together soup and enchilada sauce. If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas).Wrap the pan tightly with foil. 1 14-ounce bag grated mozzarella cheese (about 3 ½ cups) 10 10-inch soft flour tortillas. Top with red onions and serve. There are so many easy ways to use it. They are large filling (one enchilada is a perfect serving size) and go great with Mexican brown rice (or Mexican Cauliflower Rice for low-carb).The easiest way for me to make shredded chicken is in my crock pot. My whole family gets excited when these White Chicken Enchiladas with Green Chile Sour Cream Sauce are on the menu! This Easy Chicken & Cheese Enchiladas is the easiest homemade enchiladas recipe ever. Spoon remaining mixture onto top of the tortillas and cover pan with foil. We suggest freezing the stuffed and rolled enchiladas without the sauce. Easy White Chicken Enchiladas Make Ahead Tips Step 2 Spoon 1/2 cup chicken mixture down the center of each tortilla. They are large filling (one enchilada is a perfect serving size) and go great with Mexican brown rice (or Mexican Cauliflower Rice for low-carb).The easiest way for me to make shredded chicken is in my crock pot. Then you can either refrigerate the … Ingredients and Variations. In a medium bowl, mix together the cream cheese and sour cream. Cover and bake at 350° for 20 minutes. Bake the enchiladas 30-40 minutes to golden. Just follow these simple steps to make this easy, cheesy dinner recipe! In a medium bowl, mix together the cream cheese and sour cream. In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese. Save time by using leftover cooked chicken (like our Instant Pot Whole Chicken) or even a store-bought rotisserie chicken. Add the chicken to the remaining soup mixture and stir to coat. Shredded Chicken Enchiladas. Cream Cheese Chicken Enchiladas are a wonderful dinner for a weeknight. Stir to combine, then add in the chicken, corn, and half of the green onions, stirring one more time. TORTILLAS – Flour or corn tortillas will do, but if corn is what’s on hand, soften them in the microwave for about 30 seconds before filling them.. These have just the right amount of kick to them and hit the spot if you’re craving Mexican food. DAIRY – For a lower fat version of the sour cream sauce, use plain … Creamy chicken enchiladas are perfect when you have some leftover cooked chicken like a rotisserie chicken. Whether you’re picking up a rotisserie chicken, looking for a few ways to use that leftover chicken, or planning to make a bunch of shredded chicken to use in future meals, here are 44 ideas for how to use it. Spoon about 1/2 cup off center on each tortilla; roll up. Enjoy these shredded chicken enchiladas as a fresh take on a classic with a creamy filling, upgraded enchilada sauce, and, naturally, lots and lots of cheese.. Then make the white sauce on the day you plan to reheat and eat them. Prepare enchilada sauce – In a bowl, beat the cream cheese, add sour cream, enchilada sauce, 1/4 tsp salt, pepper, garlic, paprika, green chilis, and beat until combined. 1 vine-ripened tomato, cut into ¼-inch dice. Fill charred tortillas with chicken and cheese, roll up and place seam-side down in a casserole dish. They are somewhat spicy-hot and full of cilantro. 1 14-ounce bag grated mozzarella cheese (about 3 ½ cups) 10 10-inch soft flour tortillas. If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas).Wrap the pan tightly with foil. Enjoy these shredded chicken enchiladas as a fresh take on a classic with a creamy filling, upgraded enchilada sauce, and, naturally, lots and lots of cheese.. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish. 1 vine-ripened tomato, cut into ¼-inch dice. Fill charred tortillas with chicken and cheese, roll up and place seam-side down in a casserole dish. Heat oven to 350°F. 1 10.5-ounce can condensed cream of chicken soup. Sour Cream Chicken Enchiladas are enchiladas that are stuffed with chicken and cheese. Tortillas. 1 4-ounce can diced green chiles . Make ahead instructions. Tortillas. baking dish. Set aside. Easy White Chicken Enchiladas Make Ahead Tips Sour Cream Chicken Enchiladas are enchiladas that are stuffed with chicken and cheese. These enchiladas are filled with a rich and creamy mixture of onions, peppers, shredded rotisserie chicken, sour cream, cheese, and spices. The combination of cream of chicken soup, picante sauce, sour cream and chili powder makes a creamy, spicy sauce goes both into the filling and on top. Step 2 Spoon 1/2 cup chicken mixture down the center of each tortilla. Serve enchiladas with your toppings of choice: green onions, fresh cilantro, jalapeños, sliced avocado and … They are somewhat spicy-hot and full of cilantro. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish. Cover tortillas with sauce then dot with a little sour cream and top with remaining cheese. Step 2 Spoon 1/2 cup chicken mixture down the center of each tortilla. Chicken Mix. 1 4-ounce can diced green chiles . DAIRY – For a lower fat version of the sour cream sauce, use plain … bacon, cream of chicken soup, black pepper, chicken broth, salt and 5 more Cheesy-Green-Chili-Chicken Crock Pot Enchiladas Just a Pinch sour cream, diced green chilies, chili powder, salsa, shredded cheese and 6 more MEAT – Our basic recipe uses pre-cooked chicken, but leftover chicken or even turkey can be used!. Enjoy these shredded chicken enchiladas as a fresh take on a classic with a creamy filling, upgraded enchilada sauce, and, naturally, lots and lots of cheese.. Shred chicken with a fork. Chicken and White Bean Enchiladas Recipe. Chicken Tinga. They are very easy to make, and are for lunch the next day. Freezing them will change the texture of the sauce. Cover and bake at 350° for 20 minutes. Heat the oven to 350°F. Remove from oven and top with the reserved cup of cheese. How to Make Chicken Enchiladas: Making this chicken enchilada recipe is simple! Spoon remaining mixture onto top of the tortillas and cover pan with foil. These Cream Cheese Chicken Enchiladas are filled with creamy cream cheese chicken, tomatoes, green chiles, and then topped with a creamy, cheesy white enchilada sauce. Easy White Chicken Enchiladas Make Ahead Tips Uncover; sprinkle with remaining cheddar cheese. How to Make Chicken Enchiladas: Making this chicken enchilada recipe is simple! These enchiladas are filled with a rich and creamy mixture of onions, peppers, shredded rotisserie chicken, sour cream, cheese, and spices. There are so many easy ways to use it. The combination of cream of chicken soup, picante sauce, sour cream and chili powder makes a creamy, spicy sauce goes both into the filling and on top. You can add it to salads, soups, tacos, enchiladas, nachos, pasta…the list goes on! There are so many easy ways to use it. Chicken and White Bean Enchiladas Recipe. Spoon about 1/2 cup off center on each tortilla; roll up. Cover tortillas with sauce then dot with a little sour cream and top with remaining cheese. There’s no doubt about it: store-bought cream of chicken soup is convenient, and it makes soups and casseroles taste great. Fold the tortillas around the filling. Fill charred tortillas with chicken and cheese, roll up and place seam-side down in a casserole dish. small onion, taco seasoning, garlic powder, tortillas, green onions and 11 more. Add the chicken to the remaining soup mixture and stir to coat. They are large filling (one enchilada is a perfect serving size) and go great with Mexican brown rice (or Mexican Cauliflower Rice for low-carb).The easiest way for me to make shredded chicken is in my crock pot. Whether you’re picking up a rotisserie chicken, looking for a few ways to use that leftover chicken, or planning to make a bunch of shredded chicken to use in future meals, here are 44 ideas for how to use it. Chicken and White Bean Enchiladas Recipe. This Easy Chicken & Cheese Enchiladas is the easiest homemade enchiladas recipe ever. A dollop of sour cream and a squeeze of fresh lime juice are the final touches atop this surprisingly easy recipe for Rotisserie Chicken Enchiladas, which of course are made even better with a big bowl of chips and homemade guac on the side! In a frying pan heat vegetable oil at about medium-high heat til hot. Creamy chicken enchiladas are perfect when you have some leftover cooked chicken like a rotisserie chicken. Storage instructions: Leftover (cooked) enchiladas can be transferred to a sealed container and refrigerated for up to 3 days or frozen for up to 3 months. Serve enchiladas with your toppings of choice: green onions, fresh cilantro, jalapeños, sliced avocado and … Remove from oven and top with the reserved cup of cheese. Reserve 3/4 cup soup mixture. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes or until cheese is melted and enchiladas are warm throughout. Place seam side down in a greased 13x9-in. bacon, cream of chicken soup, black pepper, chicken broth, salt and 5 more Cheesy-Green-Chili-Chicken Crock Pot Enchiladas Just a Pinch sour cream, diced green chilies, chili powder, salsa, shredded cheese and 6 more Freezing them will change the texture of the sauce. MEAT – Our basic recipe uses pre-cooked chicken, but leftover chicken or even turkey can be used!. 1 10.5-ounce can condensed cream of chicken soup. Spoon remaining mixture onto top of the tortillas and cover pan with foil. In a large mixing bowl, combine shredded chicken, sour cream, soup, green chiles, onion, salt, and ONE cup shredded cheddar cheese. Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. Bake 30 to 35 minutes. We suggest freezing the stuffed and rolled enchiladas without the sauce. ... Soup, Stew & Chili Recipes See All Soup, Stew & Chili Recipes. Heat oven to 350°F. Set aside. Our 15 Best Stew Recipes of All Time Are the Perfect Comfort Food. I usually microwave them covered in parchment paper until cooked through. How To Make Enchiladas Combine the chicken, cream cheese, tomatoes and green chiles, then spoon 2-3 tablespoons down the center of a tortilla. How To Make Enchiladas Combine the chicken, cream cheese, tomatoes and green chiles, then spoon 2-3 tablespoons down the center of a tortilla. How To Make Enchiladas Combine the chicken, cream cheese, tomatoes and green chiles, then spoon 2-3 tablespoons down the center of a tortilla. Place seam side down in a greased 13x9-in. My whole family gets excited when these White Chicken Enchiladas with Green Chile Sour Cream Sauce are on the menu! 1 14-ounce bag grated mozzarella cheese (about 3 ½ cups) 10 10-inch soft flour tortillas. TORTILLAS – Flour or corn tortillas will do, but if corn is what’s on hand, soften them in the microwave for about 30 seconds before filling them.. Cook chicken breasts. Let the enchiladas cool for 10 minutes. Combine the chicken, cheese, green chiles, salt and pepper in a small bowl. My whole family gets excited when these White Chicken Enchiladas with Green Chile Sour Cream Sauce are on the menu! Chicken Tinga. There’s no doubt about it: store-bought cream of chicken soup is convenient, and it makes soups and casseroles taste great. Ingredients and Variations. Fold the tortillas around the filling. Stir to combine, then add in the chicken, corn, and half of the green onions, stirring one more time. Make ahead instructions. bacon, cream of chicken soup, black pepper, chicken broth, salt and 5 more Cheesy-Green-Chili-Chicken Crock Pot Enchiladas Just a Pinch sour cream, diced green chilies, chili powder, salsa, shredded cheese and 6 more Cover and bake at 350° for 20 minutes. Shredded Chicken Enchiladas. Bake the enchiladas 30-40 minutes to golden. Then make the white sauce on the day you plan to reheat and eat them. Just follow these simple steps to make this easy, cheesy dinner recipe! Fold the tortillas around the filling. Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Bake 30 to 35 minutes. Serve enchiladas with your toppings of choice: green onions, fresh cilantro, jalapeños, sliced avocado and … Creamy chicken enchiladas are perfect when you have some leftover cooked chicken like a rotisserie chicken. You can add it to salads, soups, tacos, enchiladas, nachos, pasta…the list goes on! This is probably one of our all-time favorite enchilada recipes. Top with red onions and serve. ... cream of chicken soup, butter, chicken broth, thyme leaves, Reames Egg Noodles and 4 more. Then you can either refrigerate the … In a large mixing bowl, combine shredded chicken, sour cream, soup, green chiles, onion, salt, and ONE cup shredded cheddar cheese. I usually microwave them covered in parchment paper until cooked through. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. Bake the enchiladas 30-40 minutes to golden. Remove from oven and top with the reserved cup of cheese. Your family will love these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce. Cream Cheese Chicken Enchiladas are a wonderful dinner for a weeknight. If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas).Wrap the pan tightly with foil. Let the enchiladas cool for 10 minutes. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. The only […] The part that makes these enchiladas unique is the sauce. Stir in 1/2 cup of the salsa, along with 1/2 cup of the cheddar cheese, 1/2 cup of the pepper jack cheese, and the chili powder and cumin. The part that makes these enchiladas unique is the sauce. small onion, taco seasoning, garlic powder, tortillas, green onions and 11 more. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish. In a frying pan heat vegetable oil at about medium-high heat til hot. Ingredients for Tex Mex Sour Cream Chicken Enchiladas: 2 – 3 boneless chicken breasts, cooked and shredded (Try Crock Pot Shredded Chicken) ½ onion chopped; 1 can of rotel (or green chilies) 1 tablespoon of homemade taco seasoning (or half packet if using store bought.) Sour cream can tend to get runny and/or chunky in the freezer. Save time by using leftover cooked chicken (like our Instant Pot Whole Chicken) or even a store-bought rotisserie chicken. Ingredients for Tex Mex Sour Cream Chicken Enchiladas: 2 – 3 boneless chicken breasts, cooked and shredded (Try Crock Pot Shredded Chicken) ½ onion chopped; 1 can of rotel (or green chilies) 1 tablespoon of homemade taco seasoning (or half packet if using store bought.) Your family will love these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes or until cheese is melted and enchiladas are warm throughout. In a large mixing bowl, combine shredded chicken, sour cream, soup, green chiles, onion, salt, and ONE cup shredded cheddar cheese. Prepare enchilada sauce – In a bowl, beat the cream cheese, add sour cream, enchilada sauce, 1/4 tsp salt, pepper, garlic, paprika, green chilis, and beat until combined. These have just the right amount of kick to them and hit the spot if you’re craving Mexican food. Freezing them will change the texture of the sauce. In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Ingredients and Variations. Bring enchilada sauce to a boil and then remove from heat. Add the chicken to the remaining soup mixture and stir to coat. small onion, taco seasoning, garlic powder, tortillas, green onions and 11 more. Stir to combine, then add in the chicken, corn, and half of the green onions, stirring one more time. Prepare enchilada sauce – In a bowl, beat the cream cheese, add sour cream, enchilada sauce, 1/4 tsp salt, pepper, garlic, paprika, green chilis, and beat until combined. Slow Cooker Chicken Enchiladas Six Sisters' Stuff. A few pantry staples and 15 minutes and it goes into the oven. Just follow these simple steps to make this easy, cheesy dinner recipe! Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes or until cheese is melted and enchiladas are warm throughout. Bring enchilada sauce to a boil and then remove from heat. A dollop of sour cream and a squeeze of fresh lime juice are the final touches atop this surprisingly easy recipe for Rotisserie Chicken Enchiladas, which of course are made even better with a big bowl of chips and homemade guac on the side! 35 Party Appetizer Recipes Your Guests Will Love Whether you're looking for classic bite-sized party appetizers like bruschetta, deviled eggs, and cocktail meatballs to gather with family and friends, or need ideas for festive finger food or holiday platters that you can make ahead of time, we've got all the inspiration you'll need in this special collection of our best party appetizer recipes. Cook chicken breasts. Reserve 3/4 cup soup mixture. 1 8-ounce container sour cream (I use light sour cream) 4 cups shredded meat from 1 rotisserie chicken . Unfortunately, it’s not that healthy; a single can contains a ton of fat and calories, not to mention over 2,000 mg of sodium (that’s 95% of your daily value, in case you were wondering). Save time by using leftover cooked chicken (like our Instant Pot Whole Chicken) or even a store-bought rotisserie chicken. These Cream Cheese Chicken Enchiladas are filled with creamy cream cheese chicken, tomatoes, green chiles, and then topped with a creamy, cheesy white enchilada sauce. This is probably one of our all-time favorite enchilada recipes. Stir in 1/2 cup of the salsa, along with 1/2 cup of the cheddar cheese, 1/2 cup of the pepper jack cheese, and the chili powder and cumin. Unfortunately, it’s not that healthy; a single can contains a ton of fat and calories, not to mention over 2,000 mg of sodium (that’s 95% of your daily value, in case you were wondering). Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down. Chicken Mix. These creamy enchiladas aren’t too spicy, so they are perfect for the whole family. ... cream of chicken soup, butter, chicken broth, thyme leaves, Reames Egg Noodles and 4 more. Slow Cooker Chicken Enchiladas Six Sisters' Stuff. While the oven is heating, stir the soup, salsa, water, sour cream and chili powder in a large bowl. I love that these enchiladas are so quick and easy to put together, especially with leftover chicken or a rotisserie chicken from the grocery store. DAIRY – For a lower fat version of the sour cream sauce, use plain … Top with red onions and serve. The only […] Shredded Chicken Enchiladas. The part that makes these enchiladas unique is the sauce. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. These creamy enchiladas aren’t too spicy, so they are perfect for the whole family. 1 8-ounce container sour cream (I use light sour cream) 4 cups shredded meat from 1 rotisserie chicken . Combine the chicken, cheese, green chiles, salt and pepper in a small bowl. Cover the enchiladas with foil and bake for 45 minutes, until heated through and bubbling; remove the foil halfway through cooking. Cover the enchiladas with foil and bake for 45 minutes, until heated through and bubbling; remove the foil halfway through cooking. 1 4-ounce can diced green chiles . Storage instructions: Leftover (cooked) enchiladas can be transferred to a sealed container and refrigerated for up to 3 days or frozen for up to 3 months. baking dish. Ingredients for Tex Mex Sour Cream Chicken Enchiladas: 2 – 3 boneless chicken breasts, cooked and shredded (Try Crock Pot Shredded Chicken) ½ onion chopped; 1 can of rotel (or green chilies) 1 tablespoon of homemade taco seasoning (or half packet if using store bought.) Combine the chicken, cheese, green chiles, salt and pepper in a small bowl. Shred chicken with a fork. Enchiladas are so versatile! I love that these enchiladas are so quick and easy to put together, especially with leftover chicken or a rotisserie chicken from the grocery store. Enchiladas are so versatile! The combination of cream of chicken soup, picante sauce, sour cream and chili powder makes a creamy, spicy sauce goes both into the filling and on top. Cook chicken breasts. These enchiladas are filled with a rich and creamy mixture of onions, peppers, shredded rotisserie chicken, sour cream, cheese, and spices. This Easy Chicken & Cheese Enchiladas is the easiest homemade enchiladas recipe ever. In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese. They are very easy to make, and are for lunch the next day. Sour cream can tend to get runny and/or chunky in the freezer. Shred chicken with a fork. 1 10.5-ounce can condensed cream of chicken soup. There’s no doubt about it: store-bought cream of chicken soup is convenient, and it makes soups and casseroles taste great. In a frying pan heat vegetable oil at about medium-high heat til hot. Uncover; sprinkle with remaining cheddar cheese. In medium bowl, stir together soup and enchilada sauce. 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