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Nutrition Facts
Serving Size 1 (549g) Recipe makes 6 servings
Calories 1464
Calories from Fat 1018		(69%)
Amount Per Serving		%DV
	Total Fat 113.2g	174%
	Saturated Fat 66.4g	332%
	Monounsaturated Fat 33.8g
	Polyunsaturated Fat 6.0g
	Trans Fat 0.1g
Cholesterol 370mg		123%
Sodium 2683mg		111%
Potassium 662mg		18%
Total Carbohydrate 20.0g		6%
	Dietary Fiber 0.9g	3%
	Sugars 3.6g
Protein 91.3g		182%
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Chicken Enchiladas

Recipe #46978 | 55 min | 30 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Therese Crosby
Nov 19, 2002

Everyone I have passed this on to has made it their own. With a few changes to fit your taste buds it is a winner with the whole family.

SERVES 6 (change servings and units)

Ingredients

4 chicken breasts, cut in small pieces
1 cup sour cream
2 (10 1/2 ounce) cans cream of chicken soup
1 (4 ounce) can diced green chilies
1 onion, chopped
1 teaspoon chili powder
salt
pepper
8 inches flour tortillas
2 teaspoons butter
1 (16 ounce) bag mixed cheeses

Directions

1
Mix together in bowl sour cream and cream of chicken soup. Set aside.
2
Cook Chicken breast pieces in butter with chopped onion. When tender add chili powder and green chilis. (you can alternate green chili with drained rotell for spicer flavor) Add about 2 tablespoons of sour cream and chicken soup mixture to chicken. You may want to add salt, pepper, or even some garlic if you choose.
3
Roll up chicken in each flour tortilla. Do not layer. After filling each tortilla cover them with the remaining sour cream and soup mixture. Cover with cheese.
4
Place in 350 degree oven for about 25 minutes.

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Featured Reviews for This Recipe

From: Denise Powell

On Nov 17, 2005

This was a very easy version of Enchilades to make. I pretty much doubled the recipe in order to create leftovers for the family to just scoop over rice later. The only thing was that I found the mixture to be a tad runny/thin for the rolling part. But overall the family all enjoyed it so I'm most likely to repeat this one.

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From: ellie_

On Aug 10, 2004

Very mild enchiladas that are very kid-friendly but I like the red sauce spicy version of enchiladas better. Thanks for sharing!

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From: Katybird

On Aug 10, 2004

I made this recipe for my family and they loved it. I did use medium Rotel in place of the chiles and it was delicious. I have to agree with Amy, this dish reheats well, I took leftovers for lunch the next day and they were almost as good as the night before.

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From: Dave Speed

On Apr 5, 2004

A recipe that went very well. My first 'from basics' enchilada. Added green and red peppers for a bit of colour and dropped the soar cream (couldn't locate it in Belgium). Praise from all who ate it, many thanks for this one.

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Read all 6 reviews