Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (8 inch) flour tortillas; 1 (10 ounce) can cream of mushroom soup; 1 cup sour cream; ¾ cup milk; 4 boneless skinless chicken breasts; ½ cup chopped onion; 1 (10 ounce) package frozen spinach, thawed; 1 teaspoon garlic salt; 1 teaspoon nutmeg; 1 (8 ounce) bag mozzarella cheese

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

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions