Rebecca Perry’s Creamy Chicken Enchiladas


I have put my own spin on them and added rice. I felt they were too much without something else, and it means that you don’t need to eat quite so much!

  • 8-10 Flour Tortillas
  • 2 cans Cream of Chicken Soup
  • 2 cups Sour Cream
  • 1 sml can Green Chillis – drained
  • 1 lb Chicken – cooked & shredded
  • 1 cup Rice
  • 1 cup Cheese – grated

Preheat oven to 350°F/180°C/Gas Mark 4

Cook the rice

Combine in a bowl, soup, sour cream & chillis. Set aside some of the mixture for spreading on top of the enchiladas. In the rest of the mixture add the chicken, rice & 3/4 of the cheese

Put the mixture into the tortillas, roll up & put them into a greased baking dish.

Top the enchiladas with the remaining sauce & cheese & bake for 30 minutes, or until golden & bubbling

Rebecca Perry's Creamy Chicken Enchiladas

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About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
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