Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 pkg. flour tortillas (18 count); 1 whole chicken or 6 chicken breasts, skinned, cooked, deboned and chopped; 1 can cream of mushroom soup; 1 can cream of chicken soup; fresh mild or hot peppers, chopped fine (I use the mild Anaheim peppers, depending on how hot and spicy you want these enchiladas to be); 1 medium onion, chopped; 1 (8 oz.) container sour cream; 1 (8 oz.) pkg. grated Mozzarella cheese; sprinkle of paprika (optional); fresh cilantro for garnish (optional)

Servings: persons

1 pkg. flour tortillas (18 count)
1 whole chicken or 6 chicken breasts, skinned, cooked, deboned and chopped
1 can cream of mushroom soup
1 can cream of chicken soup
fresh mild or hot peppers, chopped fine (I use the mild Anaheim peppers, depending on how hot and spicy you want these enchiladas to be)
1 medium onion, chopped
1 (8 oz.) container sour cream
1 (8 oz.) pkg. grated Mozzarella cheese
sprinkle of paprika (optional)
fresh cilantro for garnish (optional)

1
Cook chicken.
2
When cooked, remove to cool.
3
Add soups to broth and bring to boil.
4
Stir in sour cream.
5
Dip tortillas in hot broth.
6
Fill with chicken, grated cheese, onion and peppers.
7
Roll and place on shallow pan sprayed with Pam.
8
Use toothpick to hold in place.
9
Pour sauce over all.
10
Sprinkle lightly with paprika. Bake in 350u00b0 oven for 15 minutes.
11
Garnish with cilantro.
12
Serve with white rice and garden salad.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 1 pkg. flour tortillas (18 count), 1 whole chicken or 6 chicken breasts, skinned, cooked, deboned and chopped, 1 can cream of mushroom soup, 1 can cream of chicken soup, and more.

Yes, Chicken Enchiladas 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 Enchiladas

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