Chicken Enchiladas with Creamy Green Chile Sauce

Chicken Enchiladas with Creamy Green Chile Sauce

9

"On the table in less than an hour, these creamy enchiladas are great for family dinners or for casual get-togethers.  Better make plenty...they'll disappear quickly."

Ingredients

45 m {{adjustedServings}} servings 717 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 717 kcal
  • 36%
  • Fat:
  • 35.2 g
  • 54%
  • Carbs:
  • 67.6g
  • 22%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 1798 mg
  • 72%

Based on a 2,000 calorie diet

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Directions

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  1. Stir the soup and sour cream in a small bowl.
  2. Heat the butter in a 3-quart saucepan over medium heat. Add the onion and chili powder and cook until the onion is tender. Stir in the chicken, chiles and 2 tablespoons soup mixture.
  3. Spread 1/2 cup soup mixture in a 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down into the baking dish. Spoon the remaining soup mixture over the tortillas. Sprinkle with the cheese.
  4. Bake at 350 degrees F for 25 minutes or until the enchiladas are hot and bubbling.

Footnotes

  • Tip: You can substitute 3 cans (4.5 ounces each) Swanson(R)Premium White Chunk Chicken Breast in Water, drained, for the chopped cooked chicken.
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Reviews

9
  1. 10 Ratings

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Made this for the first time and thought it was awesome. Cant believe it has gotten such bad ratings. Better than any I've had at a Mexican place.

i did this a bit different and a bit more healthy! i added some fresh kale and garlic in with my onions. and instead of using sour cream i used nonfat plain yogurt. i also use mozzarella chees...

My kids call these 'Gringo Enchiladas'. They say that these are definitely not the kind their friend's mother's make. But for something different and for a sauce out of a can, they work in a p...