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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (221g) Recipe makes 8 servings The following items or measurements are not included below: 98% fat-free cream of chicken soup 1 1/4 ounces taco seasoning mix |
||
| Calories 462 | ||
| Calories from Fat 247 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.5g | 42% | |
| Saturated Fat 14.5g | 72% | |
| Monounsaturated Fat 9.2g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.1g | ||
| Cholesterol 92mg | 30% | |
| Sodium 980mg | 40% | |
| Potassium 537mg | 15% | |
| Total Carbohydrate 25.9g | 8% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 1.5g | ||
| Protein 27.7g | 55% | |
Super Easy and Yummy Chicken Enchiladas
By: ~Jen~
Apr 14, 2006
My sister Shawn is famous for these enchiladas, and her husband Rob makes the killer margaritas to match. My husband and I like them with Sangria. It's the ideal entree for dinner guests because it can be completely prepared in advance. You can substitute whatever meat you have...ground chicken or turkey, steak, shredded pork, Krab, etc. as well as any creamed soups. I was even out of sour cream and substituted fat free cottage cheese which worked fine. Be creative and please share your ideas here!
SERVES 8
Ingredients
- 1 lb chicken breast
- 1/2 yellow onion
- 4 cups cheese, shredded (whatever kind you like, I usually used a reduced fat Mexican blend inside and pepper jack for the to)
- 1 (4-8 ounce) can diced green chilies
- 2 (10 3/4 ounce) cans 98% fat-free cream of chicken soup
- 1 (16 ounce) package light sour cream
- 8-10 flour tortillas
- 1 (1 1/4 ounce) package taco seasoning mix (HOT is best!)
- 1 tablespoon poultry seasoning (Paul Prudhomme's)
Directions
1
Cook chicken with poultry seasoning.2
Cool completely.3
Shred chicken in food processor. (Steps #1-3 can be done the day before assembling enchiladas.).4
Saute onion in a saucepan.5
Add chicken, 1/2 of the green chilis and taco seasoning and cook for two minutes.6
Remove from heat and add two cups cheese.7
Prepare sauce in a medium bowl: combine soup, sour cream and the other half can of green chilis.8
In a 9 x 13 pan, place 1 cup of sauce.9
Place 1/8 to 1/10 of chicken mixture in each flour tortilla and roll up and place in pan with seams down.10
Pour remaining sauce over enchiladas and sprinkle top with remaining two cups cheese. (Steps #1-10 can all be done in advance and keep pan in refrigerator ready to cook.).11
Bake at 375 degrees for 20–25 minutes.
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Featured Reviews for This Recipe
From: Camel_Cracker
On Jun 18, 2009
DH really loved these and wants to take some to work for lunch tomorrow. I enjoyed them as well beause they're so creamy and cheesy. Next time I make them, I will use lower fat cheese and add more diced chilies because they have such great flavor. Thanks!
From: Chef #873416
On Jul 3, 2008
I thought these were great! I halved the recipe and used big flour tortillas which made 3 BIG enchiladas. Made 2 additions: sauteed garlic with the onion and added handful of chopped cilantro to chicken and cheese. Great recipe as is and also great for adding ingredients to your liking. Thanks!
From: Yia Yia
On May 7, 2006
This is so good! I made it for a church potluck (I added chopped olives, my only contribution to the recipe), used hot and spicy taco seasoning and it was EXCELLENT! By the time I thought of taking a picture of it, it was gone. So, maybe next time I'll remember in time - and there will be a next time! By the way, I only had one can of cream of chicken, so I substituted a can of cream of celery and it made not difference, as far as I know. Thanks Jenn!
From: Queen uh Cuisine
On Mar 10, 2008
Jen ....This was great!!!
I did add extra green chilies 
other than that...made as posted.
It sure makes a lot. I will try to freeze some..
Thanks again Jan for a great recipe
Made for recipe swap #14 Au/Nz forum
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