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: 2 c. cooked chicken pieces; 1 large carrot, sliced into small, thin strips; 1 c. diced celery; 1/2 c. chopped onion; 2 Tbsp. butter; 6 tortilla pads; 1 can cream of chicken soup; 1 lb. sour cream; 1/4 c. milk; 3 c. grated cheese

Servings: persons

2 c. cooked chicken pieces
1 large carrot, sliced into small, thin strips
1 c. diced celery
1/2 c. chopped onion
2 Tbsp. butter
6 tortilla pads
1 can cream of chicken soup
1 lb. sour cream
1/4 c. milk
3 c. grated cheese

1
Saute vegetables in butter.
2
Mix sour cream, cream of chicken soup, milk and 1 cup of cheese together.
3
Place 1/3 of the sour cream mixture in the bottom of a 9 x 13-inch cake pan.
4
Spread it evenly, then place 1 tablespoon of the remaining sour cream mixture on a tortilla pad at one end.
5
Add 1/6 of the chicken and vegetables; roll up.
6
After all pads are full and rolled, put them in the pan.
7
Use the remaining sour cream mixture and cheese to cover them.
8
Bake for 30 minutes at 350u00b0.

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: 2 c. cooked chicken pieces, 1 large carrot, sliced into small, thin strips, 1 c. diced celery, 1/2 c. chopped 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.

Chicken Enchiladas

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