Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cans cream of mushroom soup; 1 can Ro-Tel tomatoes; 1 (8 oz.) carton sour cream; 1 (16 oz.) pkg. Monterey Jack cheese; 1 tsp. cayenne pepper (red); 1 tsp. garlic salt; 2 tsp. chili powder; 2 tsp. chopped jalapenos; 2 lb. deboned chicken; 12 corn tortillas

Servings: persons

3 cans cream of mushroom soup
1 can Ro-Tel tomatoes
1 (8 oz.) carton sour cream
1 (16 oz.) pkg. Monterey Jack cheese
1 tsp. cayenne pepper (red)
1 tsp. garlic salt
2 tsp. chili powder
2 tsp. chopped jalapenos
2 lb. deboned chicken
12 corn tortillas

1
Boil chicken until done and chop.
2
Mix together 2 cans of mushroom soup, Ro-Tel tomatoes and all other seasonings.
3
Fill each tortilla with mixture, placing a toothpick through each to hold together, then place in a greased 9 x 13 x 2-inch casserole dish. Mix last can of mushroom soup and sour cream together until blended smooth.
4
Spoon over enchiladas.
5
Sprinkle cheese and optional jalapenos over top.
6
Bake at 425u00b0 for 20 to 25 minutes until bubbly.
7
Ole!

867

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 3 cans cream of mushroom soup, 1 can Ro-Tel tomatoes, 1 (8 oz.) carton sour cream, 1 (16 oz.) pkg. Monterey Jack cheese, 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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