Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. cooked chicken, cut up; 1 c. sour cream; 1/2 c. green bell pepper, chopped; 1/2 c. salsa; 2 tsp. onion powder; 1 tsp. chili powder; 1/4 tsp. garlic powder; 1 can cream of chicken soup; 4 oz. Cheddar cheese, shredded; 4 oz. Monterey Jack cheese, shredded; 8 large flour tortillas

Servings: persons

3 c. cooked chicken, cut up
1 c. sour cream
1/2 c. green bell pepper, chopped
1/2 c. salsa
2 tsp. onion powder
1 tsp. chili powder
1/4 tsp. garlic powder
1 can cream of chicken soup
4 oz. Cheddar cheese, shredded
4 oz. Monterey Jack cheese, shredded
8 large flour tortillas

1
Preheat oven to 350u00b0.
2
Grease two 8 x 8-inch pans.
3
Mix all ingredients, except cheeses.
4
Spread 2 tablespoons chicken mix on tortilla.
5
Put on some of each cheese, roll up and place seam side down.
6
Cover with foil and bake for 30 minutes.
7
Remove foil and bake 10 minutes more.
8
Serve with cheese and sour cream.

1544

kcal

Calories

Fat

158

Carbs

123

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: 3 c. cooked chicken, cut up, 1 c. sour cream, 1/2 c. green bell pepper, chopped, 1/2 c. salsa, 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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