Quick Creamy Chicken Enchiladas Recipe
- 2/3 cup condensed cream of chicken soup, undiluted
- 2/3 cup sour cream
- 2 cups shredded cooked chicken breast
- 1/2 cup shredded Monterey Jack cheese, divided
- 4 flour tortillas (6 inches), warmed
- 1. In a small bowl, combine soup and sour cream. Spread half over the bottom of an 8-in. square baking dish coated with cooking spray.
- 2. Place 1/2 cup chicken and 1 tablespoon cheese down the center of each tortilla; roll up and place in the baking dish. Top with remaining soup mixture; sprinkle with remaining cheese.
- 3. Bake, uncovered, at 350° for 18-22 minutes or until heated through. Yield: 2 servings.
2 each: 658 calories, 28g fat (10g saturated fat), 161mg cholesterol, 1370mg sodium, 40g carbohydrate (6g sugars, 1g fiber), 62g protein .
Reviews for Quick Creamy Chicken Enchiladas
"These enchiladas are wonderful! I follow the recipe exactly and add my own toppings. A very inexpensive and easy meal to fix!"
"I really did not care for this recipe.. Sorry.."
"We've made this a lot and I was shocked to find the same recipe/ingredients/name on here! We do ours a little different. We mix the sour cream, cr. of chicken, chopped chicken, and cheese together, spoon it into tortillas, place in a pan and sprinkle with cheese. Then we broil or bake them until the cheese is melted. YUMMY!"
"This is so great! It is super easy, and you can use lower sodium cream of chicken and light cheese and make it healthier! We use fiesta cheese at my house and it is delicious. Reheats great and is a favorite! Great with Mexican rice and Mexicorn. Love it!"
"WOW!! I, along with my family, were VERY pleasantly suprised! Had my doubts but this dish is nothing short of DELICIOUS! Flour tortilla's worked just fine but will try corn next time. Maybe even a bit of salsa, too. Added shredded lettuce, diced tomatoes, green onions, avacado's and sliced black olives as heavy garnish's, really added to it. Thanks for a wonderful and easy recipe! Paul"
"Technically, corn tortillas are used for enchiladas, not flour. And yes, absolutely this can be made into a family meal.First you have to soften the tortillas enough to roll them without their breaking. Heat a little oil in a pan and fry the corn tortillas about 3 seconds on both sides, then remove and drain on paper towels. Get a can of enchilada sauce in the Mexican aisle of your supermarket. Generally green is used for chicken and red for beef, but either is okay. Heat it up. Dip your fried tortillas into the sauce and place into the 9x13" baking pan. I like to add finely chopped sweet onion, cheeses (mozzarella, cheddar or peperjack), shredded, and cooked chicken meat. (I buy rotiserrie chickens just for this!) and about a cup of sour cream to hold it together. Place a large spoonful of this mixture in the center of the tortilla and roll it up as tightly as you can. Move it to one end of the pan. Put another sauce-dipped tortilla into the pan and continue until all the tortillas (about 12) are filled and rolled and the pan is full. Pour the remaining chicken mixture and enchilada sauce over the top. Bake until the cheeses are melted. About 350 degrees F. for 20-25 minutes. On the side, make some Mexican rice (instant rice made with a jar of picante sauce and spicy V8), and some canned refried beans. Excellent. I always put shredded lettuce on the side mixed with a little chopped cilantro, and some chopped tomatoes. Guacamole if you have it and hot sauce make it complete. GUACAMOLE. Pick the avacados that are still firm, but you can slightly push in on either end. Cut them along the seed and twist apart. Remove seed and meat from shell and chop slightly. I add in chopped cilantro, finely diced tomato, finely diced green onions, a good squirt of lime juice, salt, pepper, cumin, chile powder to taste, and a jalapeno, finely chopped. Stir and cover with sarann wrap. Not just the top... actually place it on top of the guacamole. SAUCE: I love my homemade sauce. I buy a bag of chile d-arbol. Use about 7 or 8 of them in about 2 cups of water and bring up to a boil. Simmer gently until they are soft. Pour them into the blender, water and all. Cover lid with a towel. Hot stuff in the blender is like lava and wants to spurt up and out. Just use a low setting. You want it all to be liquified, but not spew out. Dump it out into a large bowl. Next, add a 28 oz. can of whole, peeled tomatoes to that blender. Do the same thing with them. Liquify. Add a good amount of salt, (tomatoes need it) and a good amount of garlic powder. If you have fresh cilantro, take a bunch of leaves and blend them up as well. The more salt and garlic, the better the sauce. I usually rinse out the can with a little water (1/2 c.) and pour that in, too. Mix all together. Taste. If it's too hot, add more tomatoes. You will learn to adjust this to your taste in time, using more or less chiles. Sometimes I put this mixture back on the stove and heat it to get rid of the fresh tomato taste, but I love it either way. Enjoy! "
"Can this be upgraded into a family meal?? Also, can corn tortillas be used? My son cannot have flour due to the wheat"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.