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Sprinkle cheese on top of the enchiladas prior to baking.

Easy Chicken Enchiladas

Ingredients

  • 1 can Cream of Chicken soup
  • 8 oz. Creamed Corn
  • ¼ cup chopped green onion (about a bundle)
  • 2 tbsp taco seasoning
  • 2 cans chunked chicken drained and rinsed
  • ½ cup sour cream
  • ¼ cup milk
  • 1½ cup shredded cheese cheddar or a blend
  • 8 flour tortillas

Instructions

  1. Mix all ingredients together using only half the cheese.

  2. Fill each tortillas with about ½ cup of enchilada filling, roll tortilla up, and place seam side down in a disposable baking dish. Repeat until all tortillas are filled.

  3. Add a few drops of milk to remaining filling mixture and stir. Pour remaining mixture on top of tortillas and then sprinkle remaining cheese on top.

  4. Bake at 350° for 15-20 minutes.

Instructions for freezing:

  1. Prepare enchiladas as described above. Sprinkle cheese on top, then cover baking dish.

  2. Defrost overnight in refrigerator, then bake at 350° uncovered for 20-30 minutes or until heated through.