• Cooking Time:
  • Servings:
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  • 1lb chicken-cooked & shredded
  • 1 package Spanish rice-prepared
  • 2 c shredded cheddar
  • 8oz sour cream
  • 1 can cream of chicken soup
  • 2 cans enchilada sauce
  • 8-10 flour tortillas.


  • In a large bowl mix together the chicken, rice and 1C of the cheese. In another bowl mix together the sour cream, soup and enchilada sauce. I sometimes add a little water if the sauce seems to thick. Start adding the sauce to the chicken mixture. Add enough to make a creamy consistency, usually about half. Spoon chicken mixture onto the tortillas. Roll up and place seam side down in a 9x13. Pour remaining sauce over the tortillas. Bake, uncovered at 375 until bubbly and heated through, about 30 minutes. Sprinkle with remaining cheese in the last 10 minutes of cooking.
  • Serve with additional sour cream, chopped tomatoes and shredded lettuce


I got this from my mom. LOVE IT. It's what I ask her to make when I come over.

Categories: Main Dish 
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