Creamy Chicken Enchiladas
These delicious creamy chicken enchiladas are super easy to make and loaded with cheese.
Servings: 4 to 5 servings
Calories: 490
Equipment
Ingredients
- 10½ ounces cream of chicken soup 1 can
- ½ cup sour cream
- 1 Tablespoons butter
- ½ cup chopped onion
- 1 teaspoon chili powder
- 1½ to 2 cups chopped cooked chicken *
- 4 ounces chopped green chilies 1 small can
- 8 to 10 flour tortillas 6”
- 1 cup shredded cheddar cheese or monterey jack cheese
Instructions
- Preheat oven to 375˚F. Grease an 8x11" (good for 8) or 9x13" (perfect for 10) baking dish.
- In a medium bowl, mix together soup and sour cream until combined.
- In a skillet over medium heat, add butter, onions, and chili powder and cook for about 5 minutes, or until onion is tender. Remove from heat and stir in chicken, chilies, and 2 Tablespoons of the soup mixture.
- Evenly divide the chicken mixture between the tortillas*, about ¼ cup per tortilla.
- Fold one end of the tortilla over the mixture, and roll the tortilla closed. Place all enchiladas seam side down in the baking dish, close together.
- Pour remaining soup mixture over the enchiladas and cover with foil
- Bake for 20 to 22 minutes, until sauce has started to warm and become thinner.
- Remove foil, sprinkle with cheese and bake for 5 to 7 minutes, until cheese is melted.
Notes
- Nutrition calculated on 4 servings
- Serve with a green salad and a side of corn.
- *1½ cups chopped cooked chicken will fill 8 tortillas, or use 2 cups to fill 10 tortillas.
- Optional: spread ½ cup of soup mixture on the bottom of the baking dish before placing filled enchiladas in the dish.
Nutrition
Calories: 490 | Carbohydrates: 42g | Protein: 23g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 1342mg | Potassium: 373mg | Fiber: 4g | Sugar: 5g | Vitamin A: 760IU | Vitamin C: 6mg | Calcium: 347mg | Iron: 3mg