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: 1 tablespoon butter; ½ cup chopped green onion; ½ teaspoon garlic powder; 1 (4 ounce) can diced green chilies; 1 (10 3/4 ounce) can cream of chicken soup; ½ cup sour cream; 1 ½ cups chicken breasts, cubed cooked; 1 cup shredded cheddar cheese, divided; 6 (12 inch) flour tortillas; ¼ cup milk

Servings: persons

1 tablespoon butter
½ cup chopped green onion
½ teaspoon garlic powder
1 (4 ounce) can diced green chilies
1 (10 3/4 ounce) can cream of chicken soup
½ cup sour cream
1 ½ cups chicken breasts, cubed cooked
1 cup shredded cheddar cheese, divided
6 (12 inch) flour tortillas
¼ cup milk

1
Preheat oven to 350 degrees and lightly grease a large baking dish.
2
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender.
3
Add garlic powder, then stir in the green chilis, cream of chicken soup and sour cream and mix well.
4
Reserve 3/4 of this sauce and set aside.
5
To the remaining 1/4 of the sauce in the saucepan, add chicken and 1/2 c of shredded cheese and stir together.
6
Fill each tortilla with the chicken mixture and roll up.
7
Place seam down in the prepared baking dish.
8
In a small bowl, combine the reserved 3/4 of sauce with the milk.
9
Spoon over rolled enchiladas and top with remaining cheese.
10
Bake in preheated oven 35 minutes or until cheese is bubbly.

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: 1 tablespoon butter, ½ cup chopped green onion, ½ teaspoon garlic powder, 1 (4 ounce) can diced green chilies, 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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