Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup chopped onion; 2 tablespoons butter or 2 tablespoons margarine; 1 (4 ounce) candiced green chili peppers, drained; 1 (3 ounce) package cream cheese, softened; 1 tablespoon milk; ¼ teaspoon ground cumin; 2 cups chopped cooked chicken (you can use a deli roasted chicken); 8 (7 inch) flour tortillas or 8 (6 inch) corn tortillas; 3 tablespoons chopped jalapenos (optional); 1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can cream of mushroom soup; 1 (8 ounce) carton sour cream; 1 cup milk; ¾ cup shredded monterey jack cheese (3 ounces) or ¾ cup cheddar cheese (3 ounces)

Servings: persons

½ cup chopped onion
2 tablespoons butter or 2 tablespoons margarine
1 (4 ounce) candiced green chili peppers, drained
1 (3 ounce) package cream cheese, softened
1 tablespoon milk
¼ teaspoon ground cumin
2 cups chopped cooked chicken (you can use a deli roasted chicken)
8 (7 inch) flour tortillas or 8 (6 inch) corn tortillas
3 tablespoons chopped jalapenos (optional)
1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can cream of mushroom soup
1 (8 ounce) carton sour cream
1 cup milk
¾ cup shredded monterey jack cheese (3 ounces) or ¾ cup cheddar cheese (3 ounces)

1
1.
2
In a medium skillet cook the onion in hot butter over medium heat until onion is tender.
3
Remove from heat.
4
Stir in 1 tablespoon of the green chile peppers and jalapenos (optional); reserve remaining chile peppers for sauce.
5
2.
6
In a medium bowl combine cream cheese, the 1 tablespoon milk, and cumin; add onion mixture and chicken.
7
Stir until combined.
8
Spoon about 3 tablespoons of the chicken mixture onto each tortilla near one edge; roll up.
9
Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish.
10
Set aside.
11
3.
12
For sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream, and the 1 cup milk.
13
Pour evenly over the tortillas in the baking dish.
14
Cover with foil.
15
Bake in a 350 degree oven about 35 minutes or until heated through.
16
Remove foil.
17
Sprinkle enchiladas with cheese.
18
(I also like to top with more jalapenos).
19
Return to oven; bake about 5 minutes more or until cheese melts.

1261

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup chopped onion, 2 tablespoons butter or 2 tablespoons margarine, 1 (4 ounce) candiced green chili peppers, drained, 1 (3 ounce) package cream cheese, softened, 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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