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Chicken Enchiladas with Creamy Green Chile Sauce

Chicken Enchiladas with Creamy Green Chile Sauce

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Campbell's Kitchen

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 {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 759 kcal
  • 38%
  • Fat:
  • 36.9 g
  • 57%
  • Carbs:
  • 67.6g
  • 22%
  • Protein:
  • 38.6 g
  • 77%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 1812 mg
  • 72%

Based on a 2,000 calorie diet


  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.
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USA girl in Dubai

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.

serena shultz

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 cheese. (it was what i had, and a little healthier) very tasty!


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 pinch. They are a whole lot easier to make than the traditional enchiladas......