Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Cheddar cheese, shredded; 4 half breasts Chicken, cooked and diced; 1/2 cup Green Onion, chopped; 18 (white) corn tortillas; 1 can Cream of Chicken soup; 16 ounces Sour Cream; 1 can Chopped Green Chilies; 16 ounces Salsa; Chopped Green Onions, chopped tomatoes,; sliced black olives

Servings: persons

3 cups Cheddar cheese, shredded
4 half breasts Chicken, cooked and diced
1/2 cup Green Onion, chopped
18 (white) corn tortillas
1 can Cream of Chicken soup
16 ounces Sour Cream
1 can Chopped Green Chilies
16 ounces Salsa
Chopped Green Onions, chopped tomatoes,
sliced black olives

1
Combine sour cream and salsa. Beat until smooth.
2
In separate bowl, combine half the cheese, chicken, green onions, green chilies, and chicken
3
soup.
4
Stir in 1/3 of the sour cream & salsa mixture.
5
Heat oil in medium sized fry pan. Fry tortillas one at a time 10-15 seconds, turn and repeat. Blot on paper towels.
6
Alternate: Heat ungreased griddle on medium-high. Cook tortillas one at a time and heat 10-15 seconds, turn and repeat.
7
Place a couple of tablespoons of chicken mixture in tortilla. Roll tortilla and place in lightly greased pan (use PAM).
8
Spoon remaining sour cream/salsa mixture over enchiladas. Sprinkle remaining cheese.
9
Bake at 350 approx. 20 minutes until bubbly and cheese is melted.
10
Garnish with chopped Green Onions, chopped tomatoes, sliced black olives

1289

kcal

Calories

Fat

Carbs

100

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 cups Cheddar cheese, shredded, 4 half breasts Chicken, cooked and diced, 1/2 cup Green Onion, chopped, 18 (white) corn tortillas, 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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