Chicken Enchiladas With Cream Sauce Recipe

Name: Chicken Enchiladas With Cream Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. minced green pepper; 1/4 c. minced onion; 3 tbsp. butter; 1 (4 ounce.) jar mushrooms; 1/2 teaspoon salt; 1/4 teaspoon chili pwdr; 1/8 teaspoon pepper; 16 ounce. can tomatoes, liquid removed and minced; 1/2 c. shredded Monterey Jack or possibly Cheddar cheese; 10 3/4 ounce. can condensed cream of chicken soup; 1 c. lowfat milk; 3 c. cooked, minced chicken; 15 ounce. can tomato sauce; 10 flour tortillas; 1/2 teaspoon garlic salt

Servings: persons

1/2 c. minced green pepper
1/4 c. minced onion
3 tbsp. butter
1 (4 ounce.) jar mushrooms
1/2 teaspoon salt
1/4 teaspoon chili pwdr
1/8 teaspoon pepper
16 ounce. can tomatoes, liquid removed and minced
1/2 c. shredded Monterey Jack or possibly Cheddar cheese
10 3/4 ounce. can condensed cream of chicken soup
1 c. lowfat milk
3 c. cooked, minced chicken
15 ounce. can tomato sauce
10 flour tortillas
1/2 teaspoon garlic salt

1
In large skillet saute/fry green peppers, onions, and mushrooms in garlic and butter till onions are tender.
2
Add in seasonings, tomatoes and tomato sauce; simmer 15 min.
3
Stir in chicken; cook 5 min longer.
4
Heat oven 350 degrees.
5
In medium saucepan, combine soup, lowfat milk and cheese; heat till cheese melts, stirring constantly.
6
spoon about 1/4 c. chicken mix along center of each tortilla.
7
Fold one edge over filling; fold opposite edge over this.
8
Arrange in ungreased 13x9 inch baking dish.
9
Pour warm cheese sauce over tortillas.
10
Bake at 350 degrees for 15 to 20 min or possibly till heated through.
11
For variation: Add in minced broccoli, sliced black olives to chicken mix.

1627

kcal

Calories

Fat

206

Carbs

117

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 15 ingredients. The key ingredients include: 1/2 c. minced green pepper, 1/4 c. minced onion, 3 tbsp. butter, 1 (4 ounce.) jar mushrooms, and more.

Yes, Chicken Enchiladas With Cream Sauce Recipe 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!