Chicken Enchiladas – a delicious recipe with cream of celery soup, sour cream, margarine, onion, chili powder, chicken. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 375 degrees.
2
Stir soup and sour cream until smooth, set aside.
3
Saute onion and chili powder in hot margarine until onion is tender.
4
Stir in chicken, chiles and 2 Tablespoon of soup mixture.
5
Remove from heat.
6
Make enchiladas by placing approximately 1/4 c of chicken mixture in flour tortilla and rolling into enchilada.
7
Place seam side down in greased baking dish.
8
Top with remaining soup mixture.
9
Bake covered 15-20 minutes; top with cheese and bake uncovered until cheese melts.
10
I steam the tortillas before making enchiladas- you can purchase a small steamer for your microwave that is very inexpensive and easy to use.
11
I also microwave my enchiladas for 7-8 minutes on high instead of cooking in the oven- the taste is not changed and it is much quicker.
1125
kcal
Calories
22
g
Fat
159
g
Carbs
66
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 9 ingredients. The key ingredients include: 1 can cream of celery soup, ½ cup sour cream, 2 tablespoons margarine, ½ cup 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.
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