Chicken Enchiladas – a delicious recipe with tortillas, milk, sour cream, onion, chicken, cream of chicken soup. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat
2
about 1/4-inch oil in large skillet.
3
Fry tortillas in oil,
4
15
5
seconds
6
per
7
side,
8
so they are cooked, but pliable. Stack
9
between
10
paper
11
towels.
12
Set
13
aside.
14
Combine soup, milk, sour
15
cream,
16
chilies
17
and onion.
18
Spread 1/2 cup soup mixture over bottom of large 9 x 13-inch lightly greased baking dish.
19
Set aside
20
1
21
1/2 to 2 cups soup mixture.
22
Stir into original
23
soup mixture the cut up chicken and 1 1/2 cups cheese.
24
Fill
25
each tortilla with about 1/3 cup soup, meat and cheese mixture.
26
Roll and place in baking dish.
27
Pour remaining
28
soup
29
mixture
30
over tortillas.
31
Sprinkle
32
with remaining cheese.
33
Bake at 350u00b0 for 30 to 35 minutes.
34
Let it set for 10 to 15
35
minutes
36
before
37
serving. Serve
38
with picante sauce if desired.
1006
kcal
Calories
69
g
Fat
10
g
Carbs
87
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 to 15 tortillas, 1/2 c. milk, 16 oz. sour cream, 1/4 c. diced onion, 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.
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