Easy Chicken Enchiladas Recipe

Easy Chicken Enchiladas RecipePhoto by: Taste of Home Easy Chicken Enchiladas Recipe Rating 5

A must for any Mexican meal at my house, these enchiladas tingle taste buds when I serve them. Try them as a main dish or include them as part of a buffet.

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Easy Chicken Enchiladas Recipe
  • Prep: 15 min. Bake: 25 min. + standing
  • Yield: 8 Servings
15 25 40

Ingredients

  • 3 cups (12 ounces) shredded cheddar cheese, divided
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 2 cups chopped cooked chicken
  • 2 cups (16 ounces) sour cream
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons finely chopped onion
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 10 flour tortillas (8 inches), warmed

Directions

  • In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13-in. x 9-in. baking dish.
  • Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 663 calories, 39 g fat (23 g saturated fat), 144 mg cholesterol, 1,160 mg sodium, 39 g carbohydrate, 1 g fiber, 35 g protein.

Originally published as Easy Chicken Enchiladas in Country Woman January/February 2002, p33

Healthy Cooking

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Reviews for Easy Chicken Enchiladas (6)

Easy Chicken Enchiladas Recipe

Easy Chicken Enchiladas

Tell us what you think of this recipe.
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Reviewed on Nov. 21, 2011 by megnicholl

I have made this recipe quite a few times both for family and friends. It is delicious!


Reviewed on Jun. 15, 2011 by jensen427

gross. tasted like chicken casserole in a tortilla. furthest thing from mexican if you are looking for authentic.


Reviewed on May. 02, 2011 by polywogmom

These were great and we loved them. Only thing different I added the second time I made them was another can of Cream of Chicken Soup and a cup of sour cream. I added this to the top of the enchiladas before baking to keep them from drying out. Then added the final cheese. Yumm.


Reviewed on Oct. 20, 2010 by tinker159357

I use ground beef instead. Makes 12. My family's fvorite Sunday dinner!


Reviewed on Mar. 30, 2010 by j_eavou

REALLY bad for you! but REALLY tasty!!!!!!


Reviewed on Oct. 18, 2009 by mommyto3boys

We love these! So yummy! Every time we have them, we like them more! I've made them using canned chicken breast, too. It made about 15 enchiladas.

 
 
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