Chicken Enchiladas – a delicious recipe with flour tortillas, cream of mushroom soup, sour cream, milk, chicken breasts, onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Dice chicken and brown with onion in skillet with about 1 tbsp oil, set aside.
2
Defrost spinach and squeeze out all moisture.
3
In large bowl, mix cooked chicken, onion and spinach set aside.
4
In another bowl combine all other ingredients except cheese to form liquid mixture.
5
Take 1/2 cup of liquid mixture and pour a little on each open shell.
6
Spread chicken mixture on top of the liquid mixture on each shell.
7
Roll up all shells and place seam side down in a greased 9X13 pan.
8
Pour remaining liquid over all.
9
Cover tightly and bake at 350 for 30 minutes.
10
Uncover and sprinkle cheese on all and bake until cheese is melted and browned, (may need to put under broiler just a couple minutes as well).
1132
kcal
Calories
23
g
Fat
163
g
Carbs
63
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 10 ingredients. The key ingredients include: 8 (8 inch) flour tortillas, 1 (10 ounce) can cream of mushroom soup, 1 cup sour cream, ¾ cup milk, 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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