Ingredients

• •6 shredded chicken breastsOriginal recipe ingredient: 6 whole chicken breasts, cooked and shredded
• •1 onion, choppedOriginal recipe ingredient: 1 medium onion, chopped
• •1 tbsp butterOriginal recipe ingredient: 1 tablespoon butter
• •8 oz cream cheese, softenedOriginal recipe ingredient: 8 ounces cream cheese, softened
• •1 can diced green chiliesOriginal recipe ingredient: 1 small can diced green chilies
• •1 flour tortillasOriginal recipe ingredient: 1 package medium flour tortillas
• •1 cream of chicken soupOriginal recipe ingredient: 1 can cream of chicken soup
• •¾ cup waterOriginal recipe ingredient: 3/4 cup water
• •8 oz sour creamOriginal recipe ingredient: 8 ounces sour cream
• •1 cup shredded cheddar cheese

Instructions

1. 1Preheat oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish.
2. 2Melt the butter in a skillet over medium heat. Add the chopped onion and sauté until softened.
3. 3In a large bowl, combine the cooked shredded chicken, sautéed onion, softened cream cheese, and green chilies. Mix until evenly combined.
4. 4Spoon the chicken mixture down the center of each flour tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
5. 5In a separate bowl, combine the cream of chicken soup, water, and sour cream. Stir until smooth.
6. 6Pour the sauce evenly over the enchiladas.
7. 7Bake uncovered for 35–40 minutes, until the enchiladas are heated through and the sauce is bubbling around the edges.
8. 8Sprinkle the shredded cheddar cheese evenly over the enchiladas.
9. 9Return to the oven for about 5 minutes, or until the cheese is completely melted.
10. 10Let stand for 5 minutes before serving.
11. 11Serves 8–10.
12. 12Freezer note: The enchiladas can be frozen before baking. For best results, omit the cheddar cheese before freezing and add it near the end of baking.