Chicken and Green Chili Enchiladas

Chicken and Green Chili Enchiladas

6 Reviews 2 Pics
  • Prep

    20 m
  • Ready In

    45 m
Recipe by  BREAKSTONE'S

“Dinner's on the table in less than an hour with these green chili enchiladas bursting with chicken, chilies, shredded cheese and BREAKSTONE'S Sour Cream with red enchilada sauce.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Heat oven to 375 degrees F.
  2. Combine chicken, chilies and 1 cup each sour cream and cheese; spoon down centers of tortillas. Roll up.
  3. Spread 1 cup sauce onto bottom of 13x9-inch pan. Add enchiladas, seam-sides down; top with remaining sauce. Cover.
  4. Bake 20 minute or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 minute or until melted. Serve topped with remaining sour cream.

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Reviews (6)

Rate This Recipe
jennifer
9

jennifer

This was awesome! the first time Im boiled the chicken and it didnt seem to have enough flavor. So the 2nd time I cooked the chicken in the frying pan and then added 1/2 a pack of fajaita seasoing to the chicken. I also used white american cheese(the cheese dip you find it alot of mexican/american restraunts) This was so easy to make, and pleased everybody!

Nancy
5

Nancy

Made this last night - very simple recipe. Used shredded cheddar and pepper jack cheese to add a little zip. 4 stars because it got a little mushy, (although I may have baked too long). Family loved it regardless. Will definitely try it again following temperature directions more closely.

mominml
4

mominml

Simple, easy and delicious enchiladas. I love the fact that there are very few ingredients, all of which I usually have on hand. This recipe came together quickly and was easy for a weeknight meal.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 501 cal
  • 25%
  • Fat
  • 24.7 g
  • 38%
  • Carbs
  • 33.4 g
  • 11%
  • Protein
  • 33.7 g
  • 67%
  • Cholesterol
  • 113 mg
  • 38%
  • Sodium
  • 734 mg
  • 29%

Based on a 2,000 calorie diet

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