Chicken Enchiladas II2640 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“A great way to use leftover chicken. Even kids love these! Ole!” - by teppij
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
- Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
- In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
Amount Per Serving (6 total)
- 619 cal
- 27.1 g
- 66.8 g
Based on a 2,000 calorie diet
Reviews (2640)Rate This Recipe
"This a good chicken BURRITO recipe. The problem with almost every recipe on this site for chicken enchiladas is that they call for flour tortillas!! Enchiladas are made with CORN tortillas, not flour..." See more. The corn tortillas also hold up better and have much better flavor. For chicken enchiladas, in place of flour tortillas, use white corn tortillas, and dip them in to hot oil just for a couple of seconds to make the tortillas flexible and easy to roll. Try it this way. It is so much better, though not low in calories, and it is also more authentic. If you want a lower cal alternative, use olive oil flavored or regular no stick cooking spray. Spray a skillet with the non stick cooking spray very generously then put in the tortilla for a few seconds on each side. Repeat the process including adding more nonstick cooking spray every time you add another tortilla. Same effect."
"I made quite a few changes to the recipe with excellent results. First, I used a store- bought rotisserie chicken. I doubled the sauce and used 1 can of cream of chicken and 1 can of cream of poblano ..." See morechile soup. I also added a squeeze of lime juice, fresh cilantro, fresh garlic, pinch of oregano and chili powder and some salsa at the end. Those additions really gave it a nice flavor. I also used corn tortillas. I served the dish with homemade avocado salsa, beans & rice."
"I would say that this recipe, as published, is an excellent basic one and quite adaptable. It stands on its own and is really yummy though. My husband, however, didn't really care for the flour tortil..." See morelas and the ultra creaminess. It just didn't "feel" like enchiladas to him. I loved it. I am now cooking for a large group of people (10...sometimes more) including my grandfather who is on a strict renal diet. After reading some of the reviews here, I decided to give this recipe another try...with modifications. I DOUBLED the recipe as written, EXCEPT for: using 1 can chopped jalapenos (4 oz.), 1/4 cup chopped red bell pepper, and 1/4 cup chopped green bell pepper in place of the green chilies; 4 cups of shredded chicken rather than 3; 2 dozen 6" corn tortillas rather than a dozen 12" flour ones; and a full cup of milk rather than 1/2 cup. I also ADDED to the sauce: 1 tsp of garlic powder, 1 tsp of chili powder, 1/2 tsp of cumin, and a can of cream of chicken soup (to help extend the sauce and add a little more chicken flavor). For color, I added a few more chopped red and green bell peppers on top of the cheese before baking. This made 12 servings, and was a major hit. It also fell within the sodium and potassium restrictions of my grandfather's diet. The added spices and the jalapeno added a more adult kick to them, and they "felt" more like enchiladas to everyone. This is a wonderful dish, good enchilada alternative for those who can't or won't eat tomatoes."
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