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Chicken Enchiladas III

Chicken Enchiladas III

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Heather

Heather

It is very easy, and the kids love these enchladas.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 885 kcal
  • 44%
  • Fat:
  • 45 g
  • 69%
  • Carbs:
  • 66.7g
  • 22%
  • Protein:
  • 38.7 g
  • 77%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 2218 mg
  • 89%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium size microwave safe bowl, combine the processed cheese food, sour cream, 1 can of soup, and evaporated milk. Stir together, and heat in microwave oven until smooth, stirring at intervals. Add cumin to taste, and set aside.
  3. In a medium size bowl, combine the chicken, remaining can of soup, shredded cheese, and green chile peppers. Drop spoonfuls of chicken mixture in center of tortillas, and roll up. Place in a lightly greased 9x13 inch baking dish. Pour reserved sour cream mixture over all.
  4. Bake in the preheated oven for 20 minutes.
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Reviews

Scott d BBQ man
58

Scott d BBQ man

1/19/2003

Use cheddar or other cheese in place of "cheese food". Add chili powder to taste. Be sure to save plenty of cheese to put on top. I also like Jalapeno`s and black olives in this recipe too. This is also one of those "even better the next day" dishes. Remember also to cover every bit of the tortillas witht he mixture or they will go very hard.

JOSIE
54

JOSIE

8/11/2003

Mmmmmm...these were delicious. When hubby goes on these overnight trips for work, I am able to prepare anything I want for dinner. And I usually lean towards something "mexican" since it is my favorite. I made a few alterations to this recipe, but my results were fabulous. These are VERY cheesy, so I may reduce the amount to 3/4 of a package next time. I didn't have any canned chicken so I cut up 10 chicken tenderloins and sauteed them in oil. I replaced the evaporated milk with a 10oz can of enchilada sauce and didn't add the cumin since I was out. I had originally intended to use the mexican style velvetta cheese if I could have found it, but I ended up using the regular. I only added 1/2 a cup of sour cream and had plenty of sauce to pour over the enchiladas. Keep in mind...these do not have a "spicy" flavor. The green chilies only add a small amount of flavor if any at all, so be sure to add your spices accordingly. You could also melt all of the ingredients together in a crock pot and use this as a dip. That's exactly what I did with the small amount of chicken and sauce mixture I had left over. Terrific!! Thanks for sharing Heather.

peanutswife
53

peanutswife

10/17/2003

I loved this dish, and received many compliments and requests for the recipe. The only thing I did different was add 8oz. chopped green chiles, and used cheddar/jack cheese instead of the processed cheese. I added green onions on top and sliced black olives. I wish there had been leftovers, I have a craving for this! Thank you for sharing this delicious recipe.

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