Taste of Home
Chicken Enchiladas with Cream of Chicken Soup
TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
YIELD: 10 servings.
A must for any Mexican meal at my house, try these enchiladas as a main dish or include them as part of a buffet. —Cheryl Pomrenke, Coffeyville, Kansas
Ingredients
-
3 cups shredded cheddar cheese, divided
-
2 cups shredded Monterey Jack cheese
-
2 cups chopped cooked chicken
-
2 cups sour cream
-
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
-
1 can (4 ounces) chopped green chiles
-
2 tablespoons finely chopped onion
-
1/4 teaspoon pepper
-
1/8 teaspoon salt
-
10 flour tortillas (8 inches), warmed
-
Pico de gallo, optional
Directions
-
1.
In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chiles, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13x9-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. If desired, serve with pico de gallo.
Nutrition Facts
1 each: 663 calories, 39g fat (23g saturated fat), 144mg cholesterol, 1160mg sodium, 39g carbohydrate (3g sugars, 1g fiber), 35g protein.
© 2024 RDA Enthusiast Brands, LLC