Only six ingredients is all that is needed to make these savory and creamy chicken enchiladas. I think this might be our favorite chicken enchilada recipe to date. They are so simple and easy to make, and the flavors are on point.
Preheat oven to 350F.
Chop chicken up into bite sized pieces.
Stir together chicken, sour cream, soup, and half of the cheese.
Divide chicken mixture between the 8 tortillas and then roll up each tortilla.
Spray a 9x13 baking pan with cooking spray and then line the baking pan with the rolled up enchiladas.
Pour the enchilada sauce over the top of the enchiladas and top with the remaining cheese.
Bake for 30 minutes.