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Easy Chicken Enchiladas Recipe
Easy Chicken Enchiladas Recipe photo by Taste of Home

Easy Chicken Enchiladas Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Easy Chicken Enchiladas in Country Woman January/February 2002, p33

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.

Reviews for Easy Chicken Enchiladas

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (1)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 2, 2014

"Very good. I loved it.. Will diffidently make it again!"

MY REVIEW
Reviewed Sep. 6, 2014

"It was good. Needs a little more "crunch" in my opinion, but then again, I'm not a fan of Mexican dishes. The family likes it."

MY REVIEW
Reviewed Jul. 11, 2014

"I just made it last night and it was very good. It did take longer to prepare, but it was still worth it and good. I put some enchilada sauce over top with the cheese on top and that made it really moist and very good. It was a great recipe!!!"

MY REVIEW
Reviewed Mar. 6, 2014

"My family loved this recipe and so did my quilting group. I will be making it again by requests. I did make some changes for my families tastes but I it is basically the same recipe. It was very rich tastes with the cheeses and sour cream so I added a lot more chicken, I used the 7oz can of chopped chilies, and a 1/4 cup dried chopped onion pieces. I ended up making two casserole sdishes and only baked one for my family and the next day I baked the other for the ladies and topped with fresh shredded cheese. Many happy ladies and they all thought I slaved over a hot stove before the meeting. I thought next time I will cut down on time to prepare by buying a chicken cooked at the deli and use that. Great recipe. Thanks"

MY REVIEW
Reviewed Mar. 22, 2013

"Just made this 2 nights ago and we enjoyed it. I have to agree with several other reviews: it is on the bland, not spicy, side but that's good for us. We don't like hot spicey foods. And, it did take longer to prepare. Also, I had more filling than tortillas. I bought another package of 6" tortillas yesterday and will have the dish again tonight......if I can stop sneaking fingerfuls out of the bowl of leftover filling! I actually think the filling would be good spread on crackers. I'll make this again but will wait until I have more people."

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