Easy Chicken Enchiladas

Zoe Hart
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 3 cups boiled chicken or chicken strips from Sam’s®
  • 1 small box mild Mexican or plain Velveeta®
  • 8 oz sour cream
  • 1 package flour tortilla shells
  • 1 can cream of chicken soup

Sauté cubed cooked chicken in pan until hot. Add Velveeta® cheese (cubed) and melt. Add soup and sour cream. Mix until well blended. Roll mixture in shells and place in casserole dish that has been sprayed with Pam®. Bake in 350 degree oven until bubbly and brown. Pour leftover mixture on top before placing in oven.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.