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Nutrition Facts
Serving Size 1 (319g) Recipe makes 4 servings
Calories 620
Calories from Fat 315		(50%)
Amount Per Serving		%DV
	Total Fat 35.0g	53%
	Saturated Fat 17.0g	85%
	Monounsaturated Fat 11.6g
	Polyunsaturated Fat 3.6g
	Trans Fat 0.0g
Cholesterol 116mg		38%
Sodium 1173mg		48%
Potassium 499mg		14%
Total Carbohydrate 42.9g		14%
	Dietary Fiber 2.8g	11%
	Sugars 4.1g
Protein 33.1g		66%
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Chicken Enchilada Dinner

Recipe Junkie

Chicken Enchiladas

Recipe #24041 | 32 min | 12 min prep | add private note

⁽¹⁵⁸⁾ RATE IT NOW Print Recipe

By: MizzNezz
Mar 31, 2002

Yummy!!

SERVES 4 (change servings and units)

Ingredients

1 (10 3/4 ounce) can cream of chicken soup
1/2 cup sour cream
2 tablespoons butter
1/2 cup chopped onion
1 teaspoon chili powder
2 cups diced cooked chicken
1 (4 ounce) can chopped green chilies
8 flour tortillas
1 cup shredded cheddar cheese

Directions

1
Heat oven to 375°F.
2
In small bowl, stir soup and sour cream together.
3
Heat butter in saucepan over medium heat.
4
Add onion and chili powder, cook until onion is tender.
5
Stir in chicken, green chilies, and 3 TBS of soup mixture.
6
Spread 1/4 cup mix along center of each tortilla.
7
Roll, place seam side down in 12x8 baking dish.
8
Spread remaining soup mixture over enchiladas.
9
Bake, covered, for 15 minutes.
10
Uncover, sprinkle with cheese, and bake 5 minutes more.

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Featured Reviews for This Recipe

From: tifdblpn

On Nov 13, 2009

These were so good and so easy. I have never made enchiladas before, but these were easy. Me and my DH thought these were really good. My Youngest DD thought they were a little too spicy. She's only 8 though. Thank you so much for this recipe!!

0 people found this review helpful

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From: DerbyChef #1439122

On Nov 11, 2009

My husband and I both thought it was yummy and it was certainly quick and easy. The toddler didn't like it, but I think it was just the chili's.

0 people found this review helpful

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From: *~Suzy~*

On Jan 31, 2003

Yummy is right Inez! Soft and savory with a very creamy topping is what makes this recipe special. I wanted something easy, quick to make, with no sacrifice on taste. Your chicken enchilada recipe was all of these and more. The chili powder was a nice splash of spice without overpowering the mildness of this comfort food. I made an additional pan for dinner the next day, and left the cheese off until just before baking (it took about 25 minutes in a 350 oven to heat through.) The flavors were deliciously marinaded together overnight, and it was wonderful! I used Sargento mexican cheese for the topping. It contains monterey jack, cheddar, queso quesadilla and asadero cheeses. I shredded the chicken instead of dicing just for a quicker prep time. I also substituted lower fat cream of chicken and sour cream for the "real stuff" and could not tell the difference! The outcome was a scrumptious dish that I will make again and again. I can't thank you enough Inez for posting this wonderful recipe!

35 people found this review helpful

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From: Vicki in AZ

On May 20, 2003

Excellent as is, but I made a couple of changes the second go around. For one, I didn't have cream of chicken soup, so I used cream of celery. I used corn tortillas instead of flour. I also had some Trader Joe's enchilada sauce (red) and added that across the top. It was a little different and very, very good.

20 people found this review helpful

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