Chicken Enchilada Recipe

Name: Chicken Enchilada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken, cooked and cut up; 8 flour tortillas; 3 oz. cream cheese; 1 Tbsp. milk; 1/4 c. chopped celery; 1/4 c. chopped onion, sauteed in 2 Tbsp. margarine; 8 oz. sour cream; 1 can cream of chicken soup; 2 (4 oz.) cans chopped green chilies; 1 c. shredded Cheddar cheese; 1 c. shredded Monterey cheese

Servings: persons

1 chicken, cooked and cut up
8 flour tortillas
3 oz. cream cheese
1 Tbsp. milk
1/4 c. chopped celery
1/4 c. chopped onion, sauteed in 2 Tbsp. margarine
8 oz. sour cream
1 can cream of chicken soup
2 (4 oz.) cans chopped green chilies
1 c. shredded Cheddar cheese
1 c. shredded Monterey cheese

1
Mix chicken, cream cheese, milk and onion.
2
Place 1/3 cup in each flour tortilla and roll.
3
Place seam side down in greased baking dish.
4
Mix together sour cream, soup and drained chilies and pour over enchiladas.
5
Cover with foil.
6
Bake 35 minutes at 350u00b0.
7
Top with Cheddar and Monterey cheese.
8
Bake, uncovered, until melted.

1609

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 chicken, cooked and cut up, 8 flour tortillas, 3 oz. cream cheese, 1 Tbsp. milk, and more.

Yes, Chicken Enchilada falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchilada

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