Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 diced skinless, boneless chicken; 1 small onion, diced; 1 Tbsp. margarine; 1 can cream of mushroom soup; 1 can creamed corn; 1 Tbsp. chili powder; 8 or 10-inch flour tortillas; sour cream; shredded cheese; black olives; tomatoes

Servings: persons

2 diced skinless, boneless chicken
1 small onion, diced
1 Tbsp. margarine
1 can cream of mushroom soup
1 can creamed corn
1 Tbsp. chili powder
8 or 10-inch flour tortillas
sour cream
shredded cheese
black olives
tomatoes

1
Melt butter, saute onions and chicken; cook until tender.
2
Add next 3 ingredients, heat through and add 1 cup sour cream.
3
In greased 9 x 13-inch glass pan, spread 1/3 cup of sauce evenly. Use 1/4 cup to fill tortilla shells.
4
Place filled tortillas over sauce in pan.
5
Pour remaining sauce over rolled tortillas.
6
Top with cheese and bake 20 to 30 minutes at 350u00b0.
7
Top with olives, tomatoes and sour cream.

1184

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: 2 diced skinless, boneless chicken, 1 small onion, diced, 1 Tbsp. margarine, 1 can cream of mushroom 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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