Chicken Enchiladas by Sher Recipe

Name: Chicken Enchiladas by Sher
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12-2 lbs boneless chicken (I use tenderloins); 2 tablespoons margarine; 1 (8 ounce) package cream cheese; 1 ½ cups sour cream (i use tillamook tub); 1 (10 1/2 ounce) can cream of mushroom soup; 1 (4 ounce) can green chilies, diced; 1 small onion; 1 (16 ounce) can green enchilada sauce, largest one; 12 -16 corn tortillas (depending on size and how full you stuff them); 1 -2 lb colby jack cheese, shredded

Servings: persons

1 12-2 lbs boneless chicken (I use tenderloins)
2 tablespoons margarine
1 (8 ounce) package cream cheese
1 ½ cups sour cream (i use tillamook tub)
1 (10 1/2 ounce) can cream of mushroom soup
1 (4 ounce) can green chilies, diced
1 small onion
1 (16 ounce) can green enchilada sauce, largest one
12 -16 corn tortillas (depending on size and how full you stuff them)
1 -2 lb colby jack cheese, shredded

1
Preheat oven to 350,.
2
melt 2tbs margarine in a frying pan on low.
3
dice chicken into small 1/4-1/2 inch pieces, chop onion and combine both chicken and onion into frying pan; raise burner temp to medium.
4
cook chicken & onion on medium heat until chicken is completely done, no longer pink.
5
add 1 package cream cheese, 3/4 can of diced chillies, cook on medium low until cream cheese is melted.
6
Stir often.
7
Remove From Heat.
8
In a large Bowl combine sour cream, mushroom soup, the rest of the green chillies, the entire enchilada sauce can.
9
Mix thoroughly!
10
For each enchilada: one tortilla, add shredded cheese, spoon some chicken mixture in, then roll.
11
Place the filled tortilla seam side down in a large baking dish.
12
Repeat until mixture is gone or pan is full ;).
13
pour the Enchilada sauce mix over the top of the rolled tortillas.
14
Spread evenly covering the entire pan.
15
Sprinkle cheese on top.
16
Bake at 350 degrees until cheese is melted and sauce is bubbly.
17
Let cool 10 minutes before serving!

670

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1 12-2 lbs boneless chicken (I use tenderloins), 2 tablespoons margarine, 1 (8 ounce) package cream cheese, 1 ½ cups sour cream (i use tillamook tub), and more.

Yes, Chicken Enchiladas by Sher 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 by Sher

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