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Julie Moutray of Wichita, Kansas uses leftover chicken to create a rich and creamy meal-in-one. "This colorful dish has zippy flavor. It's a nice change of pace from beef enchiladas," she says.
Nutritional Facts 1 serving (1 each) equals 487 calories, 23 g fat (12 g saturated fat), 95 mg cholesterol, 1,001 mg sodium, 39 g carbohydrate, 4 g fiber, 29 g protein.
Originally published as Chicken Enchiladas in Quick Cooking May/June 1998, p16
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Mar. 24, 2011 by Jazkabor
Reading reviews I added 1/2 t of adobo, 1/2 t of cumin, and 3 t of green chiles to the chicken mix. YUMMY!
Reviewed on Feb. 13, 2011 by lorchen
Vey easy and delicious. I will definitely make this again!
Reviewed on Jan. 31, 2011 by daylilly48
our whole family just love's this recipe !! so easy and with ingredients that we always have on hand !! excellent for a fast and satisfying dish :)
Reviewed on Jan. 30, 2011 by agnes24
These were great! I made a few substitutions though. I used corn tortillas after reading some of the reviews. I used fat free soup and added a little cumin, chili powder, oregano and paprika. I also had to sub black beans (mashed) instead of refried because I didn't realize I was out of them. I added a can of green chilies to the beans too to stretch out the beans. We got 19 enchiladas using the corn tortillas. I will definitely make this again, family loved it.
Reviewed on Jan. 26, 2011 by SplCst80
This was a fun and easy recipe to make. It was the best enchilada recipe I have made to date.
Reviewed on Jan. 04, 2011 by gutpyle
This is OUTSTANDING!!!!! A couple things I changed to REALLY put it over the TOP. I used the refried beans/ green chilies. I also doubled this recipe. I made 1 pan with flour tortillas and one with corn tortillas. I thought the corn was much better. It had that nice Mexican flavor. And another thing I did to knock this recipe out of the ball park is- when you combine the soup and sour cream. Add some Adobo seasoning and some Cumin. You WILL NOT be disappointed. I would suggest since your making this dish, double it. Bake one and freeze one. Also pick up a extra can or 2 of Enchilada Sauce. I added 1 more can to each pan for more sauce. Enjoy, Tom Swit
Reviewed on Dec. 29, 2010 by jhystead
Was so delicious! I added a little bit of the enchilada sauce to the soup/sour cream/chicken mixture and instead of refried beans, I put a small amount of mild taco sauce on the tortilla before the chicken soup mixture. I woke up already thinking about having some of the leftovers for lunch.
Reviewed on Dec. 01, 2010 by Mrs Always Wright
SOOO great. Perfect! My husband said they were better than his mothers!!!
Reviewed on Oct. 25, 2010 by cody3366
This was really easy to make and fun to serve my family. Good taste - Hubby who is hard to please liked it and would like me to make it again.
Reviewed on Oct. 14, 2010 by cssleeve
Very good and easy. I used canned enchilada sauce and chicken breast cooked and shredded the day before in the crock pot. Very good.
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