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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (336g) Recipe makes 6 servings |
||
| Calories 645 | ||
| Calories from Fat 319 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.5g | 54% | |
| Saturated Fat 14.6g | 72% | |
| Monounsaturated Fat 12.8g | ||
| Polyunsaturated Fat 5.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 126mg | 42% | |
| Sodium 1187mg | 49% | |
| Potassium 613mg | 17% | |
| Total Carbohydrate 40.4g | 13% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 3.6g | ||
| Protein 40.3g | 80% | |
Donna's Creamy Chicken Enchiladas
By: lazyme
Jan 7, 2008
I have no idea where I got this recipe or who Donna is, but this is a simple and tasty enchilada dish. It goes together quickly because you start with a rotisserie chicken.
SERVES 6
Ingredients
- 1 rotisserie-cooked chicken, cooked rotisserie from the store, chopped
- 1 cup picante sauce
- 1 (10 3/4 ounce) can cream of chicken soup
- 8 ounces sour cream
- 2 teaspoons chili powder
- 1 cup monterey jack cheese, shredded
- 12 flour tortillas
- 1 medium tomato, chopped
- 1 green onion, sliced
Directions
1
Mix picante sauce, soup, sour cream and chili powder.2
Reserve one cup of the sauce mixture.3
Mix the reserved picante sauce mixture, chicken and cheese.4
Spread about 1/4 cup chicken mixture down center of each tortilla.5
Roll up and place seam-side down in 3-quart shallow baking dish.6
Pour remaining sauce mixture over enchiladas.7
Cover and bake at 350ºF for 40 minutes or until hot.8
Top with additional picante sauce, tomato and onion.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Whole
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: PaulaG
On Feb 27, 2008
DH and I really enjoyed this dish. I made half a recipe and got 3 nice servings. Corn tortillas where used in order to make the dish a little healthier. Extra grated cheese was sprinkled over the top. This makes a very attractive meal.
From: Hecky Lardycakes
On Jan 19, 2008
This was so quick and easy, and delicious. I would have given 5 stars except that I usually make my own sauces from scratch for authentic Mexican flavor. However, for a "cheater" recipe, this was fantastic, and much quicker than scratch cooking. My only changes: I held out the cheese and mixed it with the reserved sauce and added about 2 teaspoons of sambal oelek for a little extra kick, then put all that on top before sticking it in the oven.
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