Chicken Enchiladas – a delicious recipe with butter, garlic, condensed cream, sour cream, chicken, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Lightly grease a large baking dish.
2
In a saucepan, melt the butter and add the garlic powder.
3
Stir in the mushroom soup and sour cream.
4
Reserve 3/4 of this sauce and set aside.
5
To the remaining 1/4 of the sauce in the saucepan add the chicken and 1/2 cup of the cheese.
6
Fill each flour tortilla with the chicken mixture and roll up.
7
Place seam side down in the prepared baking dish.
8
In a bowl combine the reserved 3/4 of the sauce with the milk.
9
Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese.
10
Bake in 350 oven for 30 to 35 minutes, or until cheese is bubbly.
11
Note: Can use chopped green onions and a 1 (4oz.)
12
can of green chilies as well.
907
kcal
Calories
23
g
Fat
118
g
Carbs
52
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tablespoon butter, ½ teaspoon garlic powder, 1 (10 3/4 ounce) can condensed cream of mushroom soup, ½ cup sour cream, 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.
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